Rhubarb & strawberry meringue pudding

Prep 30 mins + cooling time | Cook 35 mins | Serves 8

1 large bunch rhubarb*, trimmed and cut into 1cm-thick slices
1 cup caster sugar
1 tsp finely grated lemon zest
500g strawberries, hulled and halved
1 tbs cornflour
Butter, for greasing
1 x 16cm plain sponge cake, cut across into 1.5 cm-thick slices
3 free-range egg whites, at room temperature

*You’ll need about 450g trimmed rhubarb

STEP 1 Place rhubarb, 12 cup sugar and lemon zest in a medium saucepan. Cover and bring to a simmer over medium heat. Cook, stirring occasionally, for 10-12 minutes until rhubarb is almost tender. Add strawberries and cook for 2-3 minutes until softening. Combine cornflour with 1 tbs water in a cup. Stir mixture into rhubarb and cook for 2 minutes. Set aside.

STEP 2 Preheat oven to 240°C/220°C fan-forced. Grease a 6-cup (about 5cm deep) baking dish with butter. Line base with sponge cake. Pour warm rhubarb mixture over sponge and smooth top.

STEP 3 To make meringue, using an electric mixer, beat egg whites until soft peaks form. Gradually beat in the remaining 12 cup sugar until thick and glossy. Spoon meringue over rhubarb mixture. Bake for 10-12 minutes until just browning on meringue peaks. Stand for 10 minutes and serve.

Good for you ... Rhubarb

A source of dietary fibre which helps keep the normal function of the intestine.

Provides vitamin C, which contributes to the normal functioning of the body’s immune system.

A source of potassium which may help balance the effects of sodium from salt.