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Rhubarb Meringue

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Rhubarb Meringue
370
calories
Calories
0
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moderate
Difficulty
1 hr
Preparation
Nutritions
Fat21.87 g
Saturated Fat Acids13.88 g
Protein5.36 g
Roughage2.04 g
Sugar added33.55 g
Calorie370
1 serving contains
Calories370
Protein/g5.36
Fat/g21.87
Saturated fatty acids/g13.88
Carbohydrates/g40.66
Added sugar/g33.55
Roughage/g2.04
Cholesterol/mg67.8
Vitamin A/mg261.77
Vitamin D/μg0.96
Vitamin E/mg0.86
Vitamin B₁/mg0.04
Vitamin B₂/mg0.26
Niacin/mg1.6
Vitamin B₆/mg0.05
Folate/μg10.9
Pantothenic acid/mg0.42
Biotin/μg2.59
Vitamin B₁₂/μg0.14
Vitamin C/mg9.43
Potassium/mg420.08
Calcium/mg138.96
Magnesium/mg20.56
Iron/mg0.33
Iodine/μg22.78
Zinc/mg0.26

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
3
cup
superfine caster sugar
1 cup
cream (30% fat; whipped)
16 ounces
Rhubarb (stewed)
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Preparation steps

Step 1/6
Heat the oven to 110ºC (90º fan) 230ºF, gas 1/4.
Step 2/6
Beat the egg whites until they form soft peaks then beat in half the sugar, one tablespoon at a time.
Step 3/6
Continue beating until the mixture becomes glossy then fold in the remaining sugar.
Step 4/6
Spread the mixture onto a baking (cookie) sheet lined with baking parchment in a circle, making a wide well in the middle.
Step 5/6
Bake in the oven for 40-50 minutes or until the meringue is firm but not brown.
Step 6/6
Let cool then fill the middle with the cream and top with the rhubarb.

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