Raspberry and rhubarb compote recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 255 calories / serving
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170214 raspberry and rhubarb compote with meringue topping HERO

Preheat the oven to 200°C.

Prepare the compote by placing the raspberries and sugar in a large saucepan. Heat over a moderate heat with 50ml of water and cook until soft; 4-5 minutes. Remove from the heat and press the raspberries through a sieve into a clean saucepan.

Add the rhubarb to that saucepan and heat over a medium heat. Cover with a lid and cook, stirring occasionally, for 8-10 minutes until the rhubarb is soft. Remove from the heat and stir a few times to produce a homogeneous mixture.

Prepare the meringue by whisking the egg whites to soft peaks in a large, clean mixing bowl. Add of the caster sugar, a tablespoon at a time, beating well between additions. Whisk in the cornflour, then the remaining sugar the same as before, whisking well between additions until you have a thick, glossy meringue.

Divide the compote between 4 heatproof serving glasses. Spoon the meringue on top and bake immediately for 10-15 minutes until the top is lightly browned. Remove and allow to cool for a few minutes before serving.

  • Ingredients

  • For the compote

  • 500g rhubarb, trimmed and chopped
  • 250g raspberries
  • 125g caster sugar
  • For the meringue topping

  • 2 small egg whites, at room temperature
  • 100g caster sugar
  • 1tsp cornflour
  • Energy 1095kj 255kcal 13%
  • Fat 1g 1%
  • Saturates 1g <1%
  • Sugars 63g 70%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 64.1g Protein 3.4g Fibre 4.4g

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