Rhubarb mallows

(26 ratings)

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Rhubarb Mallows
Rhubarb Mallows
  • Serves: 4

  • Prep time:

  • Cooking time:

These rhubarb mallows have a gorgeous gingery aftertaste- the perfect treat for kids and adults alike!


  • 450g (1lb) rhubarb, trimmed and chopped
  • 175g (6oz) caster sugar
  • 15ml (1tbsp) stem ginger syrup
  • 2 medium egg whites
  • 10ml (2tsp) chopped stem ginger


  1. Place the rhubarb, half the sugar and 60ml (4tbsp) water in a pan. Heat gently until the sugar dissolves, then cover and simmer for about 10 mins until the rhubarb is tender. Stir in the stem ginger syrup. Cool.
  2. Whisk the egg whites in a grease-free bowl until stiff. Gradually whisk in the rest of the caster sugar to form a firm and glossy meringue.
  3. Half-fill a frying pan with water and heat until gently simmering. Drop small spoonfuls of the meringue mixture into the water and poach for 2-3 mins until just set, turning once. Remove with a slotted spoon and drain on kitchen paper.
  4. Divide the rhubarb between 4 serving glasses and top each with 3-4 poached meringues. Sprinkle with the chopped stem ginger. Serve immediately.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 198(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(26 ratings)

Your comments

Mrs Illingworth

Unfortunately I have been several weeks in hospital with a broken hip so I am unable to drive to my neares Waiotrose or indeed to any supermarket so I can no longer collect the recipe cards. I have searched the internet for "Peaches stuffed with Amaretti biscuits" & a delcious pudding with Rhubarb & flaked almonds Please can you help?

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