Lyn Hut

Hi
I read you message and thought I had that reciept somewhere at home, but came across this and thought it may help

Rhubarb and Strawberry Meringues<o></o>
15 mins prep & 30min cooking
Serves 4
Filling<o></o>
8 stalks rhubarb cut 2cm pieces
4tablespoons sugar
2 teaspoons orange zest grated
250g strawberries washed and hulled
Preheat oven to 180° C<o></o>
Meringue<o></o>
3 egg whites
¼ teaspoons cream of tartar
3 tablespoons caster sugar
Filling
Place the rhubarb, sugar , orange zest and ½ cup 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 for four 1 ½ cup ovenproof dishes.
Meringue
Beat the egg whites and cream of tartar with an electric mixer until soft peaks form, then ass the sugar while still beating. Beat until peaks form and the mixture is glossy. Spoon over the rhubarb mixture and bake for 15 minutes or until lightly golden on top.