Rhubarb and Raspberry Rainbow Meringue

  • Preparation Time: 25 minutes plus cooling
  • Cooking Time: 45 minutes
  • Serves: 8-10
Layered dessert of large meringue discs and whipped cream mixed with fruit

Layers of meringue, smooth whipped cream and a sharp taste of raspberry come together to make this elegant yet simple pastel dessert. It’s part of Dr Oetker’s Bake Friends campaign. Read the full story here



  1. Put the egg white powder in a bowl. Gradually mix in 8tsp of warm water until combined.
  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.
  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.
  4. Divide the meringue between 4 bowls and very gently fold into each, a few drops from one of the food colouring gels.
  5. Using a spatula, spread each mixture into a template on the baking sheets. Bake for 45min, then leave to cool in the oven.
  6. Meanwhile in a wide saucepan heat the remaining sugar and 2tbsp of water until melted. Add the rhubarb and turn up the heat slightly. Poach for 6min or until tender.
  7. 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.
  8. Whip the cream until softly peaking. Put one of the meringues on a serving dish spread with some of the cream. Drizzle over some of the rhubarb and raspberry mixture and juices. Repeat with the remaining layers, leaving the top plain.

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