Strawberry and Rhubarb Meringue Pudding

I love strawberries and this dessert is certainly one of my favourites.

500g strawberries, huled and roughly chopped

1 large bunch rhubarb, trimmed and cut into 1cm thick slices

1/2 cup caster sugar

1 tsp finely grated lemon zest

1 tbsp cornflour

1 tbsp water

1 x 16cm single plain sponge cake, cut crossways into 2cm slices

5 egg whites, at room temperature

1/2 cup caster sugar

Place strawberries, rhubarb, caster sugar and lemon zest in a medium saucepan. Cover and bring to a simmer over medium heat. Cook stirring occasionally, for 15 minutes or until rhubarb is very soft. Combine cornflour and water in a cup. Stir mixture into strawberries and cook for 2 minutes.

Preheat oven to 240C. Grease a 6-cup baking dish. Line base with sponge cake.

Pour strawberry mixture over sponge.

To make meringue, place egg whites into a large clean bowl. Beat with electric beaters on high until soft peaks form. Gradually beat in sugar until thick and glossy. Spoon meringue over strawberry mixture. Bake for 5 minutes until pale golden and serve.

This dessert will make your weekend more enjoyable. Why not give it a go?