Berry-rhubarb potsReviewed by our expert panel
(at time of publication)
- 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
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)
Total fat 1g
saturated fat N/S
Dietary fibre 4g
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