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  • 4 stalks rhubarb (400g approx.), cut into 5cm lengths
  • 3 medium pink lady apples(or seasonal alternative), peeled, cored and sliced
  • 1½ cups (150g) frozen mixed berries
  • ½ cup unsweetened apple juice or water
  • 1 teaspoon ground cinnamon
  • 2 egg whites, at room temperature
  • 1 tablespoon caster sugar
  • ¼ cup slivered almonds
  1. Preheat oven to 180ºC (160°C fan forced).
  2. Place rhubarb, apples, berries, juice or water and cinnamon into a large saucepan over a moderate heat. Cover, bring to the boil and simmer gently, stirring occasionally, over a low heat for 15-20 minutes until rhubarb is soft but apples retain their shape. Alternatively microwave in a covered microwave safe container on high (100%) for 12-15 minutes, stirring occasionally.
  3. In a clean, dry bowl whisk the egg whites until soft peaks have formed. Add sugar and beat until sugar has dissolved.
  4. Divide cooked fruit between 4 small 1-cup capacity bowls and top with meringue, shaping into a peak. Sprinkle with almonds and bake for 10 minutes until golden. Serve immediately.


  • Alternatively bake in a large 1 litre capacity overproof dish.
  • Fruit can be cooked, covered, in a heat-proof microwave-safe dish on high (100%) for 12-15 minutes, stirring occasionally.


  • Replace apples with pears or nashi fruit.
  • Omit meringue top and serve stewed fruit in a breakfast parfait or simply with natural yoghurt.

Storage Suggestions

  • This dish is best eaten immediately.

Equipment List

  • 4 small 1 cup capacity oven proof bowls
  • Whisk
  • Large saucepan
  • Stirring spoon
  • Medium bowl


Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.

Nutrition Information


305g Quantity per serving Quantity per 100g
Energy 848kJ 278kJ
Protein 6g 2g
Fat, total 6.4g 2.1g
— Saturated 0.4g 0.1g
Carbohydrate 26g 8.6g
— Sugars 25.6g 8g
Fibre 6.7g 2.2g
Sodium 42mg 13.8mg