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Rhubarb meringue

Name: Rhubarb meringue
Total time: 1 h
Yield: 4
Cuisine: Australian
Ingredients: 3 egg whites; 0.667 cups superfine caster sugar; 1 cup cream 30% fat; whipped; 16 ounces Rhubarb stewed

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Difficulty:	moderate
Preparation:	60 min
Ready in:	60 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	370 kcal	(19%)
Protein	5 g	(10%)
Fat	22 g	(28%)
Carbohydrates	41 g	(16%)
Added Sugar	34 g	(38%)
Roughage	2 g	(7%)
Vitamin A	261.77 µg	(33%)
Vitamin D	0.96 µg	(19%)
Vitamin E	0.86 mg	(7%)
Vitamin B1	0.04 mg	(4%)
Vitamin B2	0.26 mg	(19%)
Niacin	1.6 mg	(10%)
Vitamin B6	0.05 mg	(4%)
Folate	10.9 µg	(5%)
Pantothenic Acid	0.42 mg	(7%)
Biotin	2.59 µg	(5%)
Vitamin B12	0.14 µg	(6%)
Vitamin C	9.43 mg	(12%)
Potassium	420.08 mg	(21%)
Calcium	138.96 mg	(17%)
Magnesium	20.56 mg	(5%)
Iron	0.33 mg	(2%)
Iodine	22.78 µg	(15%)
Zinc	0.26 mg	(3%)
Saturates	14 g
Uric Acid	0 g
Cholesterol	67.8 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

3	egg whites
⅔ cups	superfine caster sugar
1 cup	cream 30% fat; whipped
16 ounces	Rhubarb stewed

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Rhubarb Pie with Meringue

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Directions

1 Heat the oven to 110ºC (90º fan) 230ºF, gas 1/4.

2 Beat the egg whites until they form soft peaks then beat in half the sugar, one tablespoon at a time.

3 Continue beating until the mixture becomes glossy then fold in the remaining sugar.

4 Spread the mixture onto a baking (cookie) sheet lined with baking parchment in a circle, making a wide well in the middle.

5 Bake in the oven for 40-50 minutes or until the meringue is firm but not brown.

6 Let cool then fill the middle with the cream and top with the rhubarb.

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