Rhubarb with Meringue Topping

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Rhubarb with Meringue Topping
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
131
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie131 cal.(6 %)
Protein4 g(4 %)
Fat5 g(4 %)
Carbohydrates16 g(11 %)
Sugar added15 g(60 %)
Roughage3.1 g(10 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K6.9 μg(12 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0 mg(0 %)
Folate7 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6 mg(6 %)
Potassium259 mg(6 %)
Calcium51 mg(5 %)
Magnesium30 mg(10 %)
Iron0.6 mg(4 %)
Iodine2 μg(1 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.5 g
Uric acid12 mg
Cholesterol0 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
250 grams Rhubarb
3 Tbsps sugar
1 egg white
2 Tbsps grated almonds
How healthy are the main ingredients?
Rhubarbsugaralmond

Preparation steps

1.

Rinse and dry rhubarb, pull out strings, cut off green parts and cut crosswise into pieces. Sprinkle with half of sugar and let stand for 1 hour. 

2.

Arrange rhubarb in an ovenproof dish. Beat egg whites until very stiff, gradually add remaining sugar, beating constantly. Fold in almonds.

3.

Spread egg whites over rhubarb and bake in preheated oven at 175°C (approximately 350°F) for about 20 minutes or until lightly brown. Remove from oven and serve. 

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