baked summer fruit
  • (1 lb.) fresh or frozen un-thawed rhubarb, cut into
    1/2 in. pieces
  • (1/2 cup) sugar
  • (1 tsp.) grated fresh ginger, optional
  • (2 cups) fresh or frozen un-thawed strawberries,
    hulled and halved
  • (3 large) egg whites, at room temperature
  • (1/4 tsp.) cream of tartar
  • (1/3 cup) sugar



Baked Summer Fruit

Individual rhubarb and strawberry desserts with baked meringue on top.

Preparation Time

About 15 minutes

Cook Time

About 40 minutes


  1. 1Preheat oven to 350°F. Place six 8 oz. ramekins on a baking sheet (or use a deep dish pie pan).
  2. 2In a medium bowl, combine rhubarb, sugar and ginger. Pour evenly into ramekins and cover with foil. Bake 25-30 minutes, set aside uncovered.
  3. 3Meanwhile, use an electric mixer to beat together egg whites and cream of tartar until it forms soft peaks. While beating, add sugar and beat until it forms stiff peaks.
  4. 4Press strawberries into each ramekin and top with egg whites. Bake another 10 minutes. Cool 10 minutes
    and serve.

Nutritional Information

Serving Size: 1 ramekin

Amount Per Serving:

  • Calories 148
  • Total Fat 0 g
  • Total Carbohydrate 35 g
  • Protein 3 g
  • Cholesterol 0 mg
  • Sodium 31 mg
  • Fiber 2 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cobblers and Crisps

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.