Rhubarb Meringue
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 kcal | (18 %) | ||
| Protein | 5.36 g | (5 %) | ||
| Fat | 21.87 g | (19 %) | ||
| Carbohydrates | 40.66 g | (27 %) | ||
| Sugar added | 33.55 g | (134 %) | ||
| Roughage | 2.04 g | (7 %) |
more nutritional values
| Vitamin A | 261.77 mg | (32,721 %) | ||
| Vitamin D | 0.96 μg | (5 %) | ||
| Vitamin E | 0.86 mg | (7 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 10.9 μg | (4 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Biotin | 2.59 μg | (6 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 9.43 mg | (10 %) | ||
| Potassium | 420.08 mg | (11 %) | ||
| Calcium | 138.96 mg | (14 %) | ||
| Magnesium | 20.56 mg | (7 %) | ||
| Iron | 0.33 mg | (2 %) | ||
| Iodine | 22.78 μg | (11 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 13.88 g | |||
| Cholesterol | 67.8 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 3
- ⅔ cup
superfine caster sugar
- 1 cup
cream (30% fat; whipped)
- 16 ounces
Rhubarb (stewed)
Preparation steps
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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