Meringue-Topped Strawberries & Rhubarb

Meringue-Topped Strawberries & Rhubarb

2 Reviews
From: EatingWell Magazine, May/June 2008

Poaching brings out the flavorful strawberry and rhubarb juices with minimal effort. An airy meringue on top of the poached fruit is a healthy (and gorgeous) stand-in for a heavier whipped-cream or ice cream topping.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Fruit
  • 1 pound fresh or frozen (not thawed) rhubarb, cut into ½-inch pieces
  • ½ cup sugar
  • 1 teaspoon grated fresh ginger, (optional)
  • 2 cups (1 pint) fresh or frozen (not thawed) strawberries, hulled and halved or quartered, if larger
  • Meringue
  • 3 large egg whites, at room temperature, or equivalent dried egg whites (see Ingredient Note)
  • ¼ teaspoon cream of tartar
  • ⅓ cup sugar


  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Stir rhubarb, sugar and ginger (if using) in a medium bowl. Divide the mixture evenly among six 8-ounce ramekins (see Variation). Place the ramekins on a baking sheet and cover tightly with foil. Bake until the rhubarb is softened, 25 to 30 minutes. Remove from the oven and remove the foil.
  3. Carefully tuck strawberries between the chunks of rhubarb. (Do not stir or the rhubarb will break apart.)
  4. Beat egg whites and cream of tartar in a large bowl with an electric mixer on medium until soft peaks form. Gradually add sugar and continue mixing until the egg whites are glossy and hold peaks. Spoon beaten egg whites over each portion of fruit. Use a thin spatula to spread the meringue into decorative peaks.
  5. Return the ramekins to the oven and bake until the meringue is lightly browned, about 10 minutes. Let cool for at least 10 minutes. Serve warm or at room temperature.
  6. Variation: This dish can be made in a deep-dish pie pan instead of individual ramekins; the recipe and timing are the same.
  • Equipment: Six 8-ounce ramekins
  • Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

Nutrition information

  • Per serving: 148 calories; 0 g fat(0 g sat); 2 g fiber; 35 g carbohydrates; 3 g protein; 17 mcg folate; 0 mg cholesterol; 31 g sugars; 28 g added sugars; 83 IU vitamin A; 34 mg vitamin C; 74 mg calcium; 0 mg iron; 31 mg sodium; 339 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 other carbohydrate

Reviews 2

June 10, 2012
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By: jillsusanne
Looks gorgeous! Tastes mediocre. This dish looks very impressive. I was hoping the taste would live up to the presentation but my husband and I were disappointed as soon as we took a bite. I love fruit and generally love dishes that are simple and highlight the produce. This one, however, became watery upon poaching and felt as though an element was missing. Needed something to absorb all the liquid (or at least some of it)? So many great recipes created by Eating Well - this one just didn't measure up. Pros: Beautiful presentation; seasonal fruit Cons: Watery; lacking depth
July 01, 2011
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By: ariayapperson
Blech Can't believe I wasted ingredients on this... It really didn't seem like much of a dessert. The strawberries and rhubarb went well together, but it was much too tart and didn't mesh well with the meringue. I did it in a deep dish instead of ramekins, Maybe it would have seemed nicer in individual sizes. Pros: A healthier dessert, but not much else
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