• 2 bunches rhubarb, ends trimmed, washed, cut into 4cm pieces
  • 300g frozen raspberries
  • 140g (2/3 cup) caster sugar
  • 3 egg whites
  • 100g (1/2 cup) caster sugar, extra
  • 35g (1/3 cup) flaked almonds


  1. Preheat oven to 180°C. Place the rhubarb, raspberries, and sugar in a large saucepan over medium heat. Bring to a simmer. Cook, covered, for 15 minutes or until rhubarb is soft.

  2. Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the extra sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy.

  3. Divide the rhubarb mixture among six 180ml-capacity ovenproof dishes. Spoon the meringue mixture over the rhubarb mixture and sprinkle with almonds. Bake in oven for 10 minutes or until the almonds are light golden. Serve immediately.