This pudding looks impressive, but it’s really not that tricky to throw together. Serve it at the table and enjoy the admiring praise.
Preheat the oven to 180°C.
Place the rhubarb, sugar or sweetener, orange zest and ½ cup (125 ml) water in a medium saucepan. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the rhubarb is nearly tender. Stir in the strawberries, then transfer the mixture to four 1½ cup (375 ml) ovenproof dishes.
To make the meringue, beat the egg whites and cream of tartar with an electric mixer until soft peaks form, then gradually add the sugar while still beating. Beat until stiff peaks form and the mixture is glossy. Spoon over the rhubarb mixture and bake for 15 minutes or until lightly golden on top.
Serve with reduced-fat vanilla yoghurt or reduced-fat, sugar-free ice-cream, if liked.
TIP: If you choose to use sweetener, the indulgence units will be removed
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||0|
|Healthy Fats & Oils||0|
|Total fat||0.3 g|
|- Saturated fat||0 g|
|Total carbohydrates||34 g|
|- Total sugars||33.7 g|