Rhubarb Compote With Raspberry Meringue - cooking recipe

Ingredients

1 lb rhubarb stalks, trimmed and cut into 1 1/2 inch pieces
1/2 cup granulated sugar + 1 tbsp
1 None orange, zested
1 tbsp raspberry jam
1 None egg, separated

Preparation

Preheat oven to 350\u00b0F. Lightly grease four 4oz ramekins.
Combine rhubarb with 1/4 cup sugar and orange zest. Transfer to a baking dish, cover with foil and bake for 35 mins, until tender. Remove from oven and let cool slightly. Add egg yolk and jam. Distribute between ramekins.
In a clean bowl, whip egg white to stiff peaks. Add remaining sugar and beat until glossy. Spoon over rhubarb and bake for 10 mins, until meringue is golden.
Serve immediately.