Berry-rhubarb pots

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

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1 medium bunch rhubarb stalks, chopped (yields 4 cups)

2 tablespoons brown sugarlight brown cane sugarX

2 teaspoons zest of lemon

250g frozen mixed berries

2 egg whites

½ cup castor sugar

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Instructions

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1 Preheat oven to 220°C. Combine rhubarb, brown sugar and 2 tablespoons water in a saucepan over a medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes until rhubarb is tender. Add zest and berries and simmer for 1 minute. Divide mixture between 4 x 1-cup ramekins.

2 Place egg whites in a bowl. Use a stick blender or processor to beat until soft peaks form. Gradually add castor sugar, beating until sugar dissolves. Carefully spoon over rhubarb mixture. Bake for 8-10 minutes or until golden.

Nutrition Info (per serve)

Calories 172 cal

Kilojoules 720 kJ

Protein 3 g

Total fat 1 g

Saturated fat N/S

Carbohydrates 40 g

Sugar 39 g

Dietary fibre 4 g

Sodium 40 mg

Calcium 160 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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