Photo: Mae Mu
Tray-baked meringue with rhubarb, cream & toasted almonds
12 ingredients
10
openrecipes
Rhubarb is such a wonderful ingredient, and I think that in a pudding like this it's impossible to resist. There is such a simple, yet wonderful combination of flavours going on here, and if you bring this out of the kitchen after lunch your guests will be so excited.
Estimated Nutrition (whole recipe, rough)
261
Calories
8g
Protein
12g
Fat
30g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large free-range egg whites
- 200 g golden caster sugar
- sea salt
- 800 g rhubarb, cut into 1 inch pieces
- ½ orange
- 2 pieces stem ginger, thinly sliced, optional
- 400 g golden caster sugar
- 1 vanilla pod, halved lengthways and seeds scraped out
- 200 ml double cream
- 200 ml fat-free natural yoghurt
- 30 g icing sugar, sifted
- 100 g flaked almonds, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes