Healthy living

Berry rhubarb meringue pots

Both sweet and tart, these pots are an explosion of flavour to end a winter meal.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4


  • 4 stalks rhubarb, cut into 5 cm lengths
  • 3 apples, peeled, cored and sliced
  • 1 1/2 cups (150 g) frozen mixed berries
  • 1/2 cup unsweetened apple juice or water
  • 1 teaspoon ground cinnamon
  • 2 egg whites, at room temperature
  • 1 tablespoon caster sugar
  • 1/4 cup slivered almonds


1. Preheat oven to 180°C (160°C fan forced). 

2. Place rhubarb, apples, berries, juice or water and cinnamon into a large saucepan over a moderate heat. Cover, bring to the boil and simmer gently, stirring occasionally, over a low heat for 15–20 minutes until rhubarb is soft but apples retain their shape. 

3. Meanwhile, in a clean dry bowl whisk the egg whites until soft peaks have formed. Add sugar and beat until sugar has dissolved. 

4. Divide cooked fruit between 4 small 1-cup capacity overproof bowls and top with meringue, shaping into a peak. Sprinkle with almonds and bake for 10 minutes until golden. Serve immediately.


Alternatively bake in a large 1-Litre capacity overproof dish.

Fruit can be cooked, covered, in a heat-proof microwave-safe dish on high (100%) for 12–15 minutes, stirring occasionally.


  • Substitute pears or nashi fruit for apples.
  • Omit meringue top and serve stewed fruit in a breakfast parfait or simply with low fat yoghurt.

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