How To Make Rhubarb & Strawberry Meringue Pots
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 2 cups rhubarb, chopped
- 1 cup strawberries, sliced
- 1/2 cup sugar
- 1 tbsp cornstarch
- 4 egg whites
- 1/2 cup sugar
- 1/2 tsp vanilla extract
Instructions
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Preheat the oven to 350°F (180°C).
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In a saucepan, combine rhubarb, strawberries, sugar, and cornstarch. Cook over medium heat until the mixture thickens, about 10 minutes.
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Divide the rhubarb mixture evenly into 4 ramekins.
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In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Fold in the vanilla extract.
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Spoon the meringue over the rhubarb mixture, making sure to cover the edges.
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Bake for 20-25 minutes or until the meringue is golden brown.
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Allow to cool slightly before serving.
Nutrition
- Calories : 182kcal
- Total Fat : 0.5g
- Saturated Fat : 0.1g
- Cholesterol : 0mg
- Sodium : 39mg
- Total Carbohydrates : 43.7g
- Dietary Fiber : 2.6g
- Sugar : 30.7g
- Protein : 3g
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