Rhubarb and raspberry rainbow meringue

This fruity summer dessert is the perfect end to a barbecue.

Rhubarb and Raspberry Rainbow Meringue

Recipe courtesy of Dr. Oetker



  • Dr. Oetker Free Range Egg White Powder 4 sachets
  • Caster sugar 250g, plus extra 50g
  • Dr. Oetker Food Colour Gel Blue a few drops
  • Dr. Oetker Food Colour Gel Pink a few drops
  • Dr. Oetker Food Colour Gel Violet a few drops
  • Dr. Oetker Food Colour Gel Orange a few drops
  • Rhubarb 400g, trimmed and cut into 3cm lengths
  • Raspberries 200g
  • Whipping cream 330ml


  • Step 1

    Put the egg white powder in a bowl, mix with 8tsp of warm water until smooth, gradually mix in 8tsp of warm water until combined.

  • Step 2

    Heat the oven to 140C, 120C fan, gas 2. Line 2 large baking sheets with baking parchment and draw 4 x 17cm circles on each of them to use as templates.

  • Step 3

    Whisk the eggs on a low speed at first, turning up the speed gradually to medium, beat the egg whites until stiff peaks form. Add 250g of the sugar 1tbsp at a time mixing well after each addition. Divide the meringue between 4 bowls and very gently fold into each, a few drops from one of the food colouring gels. Using a spatula, spread each mixture into a template on the baking sheets. Bake for 45 mins then leave to cool in the oven.

  • Step 4

    Meanwhile in a wide saucepan heat the remaining sugar and 2tbsp of water until melted and, add the rhubarb and turn up the heat slightly. Poach for 6 mins of until tender. Using a slotted spoon transfer the tender rhubarb to a plate and the juices to a small saucepan, bubble for a few mins or until syrupy. Once cooled mix with the rhubarb and raspberries.

  • Step 5

    Whip the cream until softly peaking. Put one of the meringues on a serving dish spread with some of the cream, then drizzle over some of the rhubarb and raspberry mixture and juices, repeat with the remaining layers leaving the top plain.