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Fragrant Rhubarb Meringue

Ingredients Required:

1kg English Rhubarb (s)



1 Large Oranges - beautifully sweet and juicy(s)



1 Mint (Bunch)(s)



Egg Whites
Caster Sugar

Serve with whipped cream and crisp biscuits to enjoy more.



675g (1 1/2 lb) fresh rhubarb, cut into 2.5cm (1in) lengths.

85g (3oz) sugar.

300ml (1/2 pint) unsweetend orange juice or water.

3 fresh mint leaves, chopped.



2 medium egg whites.

85g (3oz) caster sugar.



  1. Put the rhubarb into a slow cooker.
  2. Put the sugar, orange juice and mint into a small saucepan.  Bring slowly to the boil, stirring until the sugar has just dissolved.  Remove from the heat , cover and leave to stand for 10 mins.
  3. Strain the liquid and pour over the rhubarb.
  4. Put the lid on and cook on LOW for 2 1/2-3 1/2 hrs.
  5. Preheat the oven to 200C (400F), gas 6.  Whisk the egg whites until they stand in peaks.  Add the sugar and whisk until stiff.  If the rhubarb produced a lot of juice, spoon out the extra liquid before spreading the meringue over the fruit.  Bake in the hot oven for 10-15 mins until golden brown.