Berry-rhubarb pots

Instructions

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.