Mini meringue topped rhubarb desserts

Serves: 3 | Preparation Time: 30 min


  • 1 bunches rhubarb, ends trimmed, washed, cut into 4cm pieces
  • 150g frozen raspberries
  • 70g caster sugar
  • 20g flaked almonds (raw)
  • 30ml Amaretto liqueur (I have used cointreau and this is also very nice)
  • 2 egg whites
  • 50g caster sugar, extra


Preheat oven to 180°C. Place the rhubarb, raspberries, sugar and Amaretto in a large saucepan over medium heat. Bring to a simmer.
Cook, covered, for 20 minutes or until rhubarb is soft.
Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form.
Gradually add the extra sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy.
Divide the rhubarb mixture among six 180ml-capacity ovenproof dishes. Spoon the meringue mixture over the rhubarb mixture and sprinkle with almonds.
Bake in oven for 10 minutes or until the almonds are light golden.
Serve immediately.
Recipe by Frances G