The Mother Cooker’s Maple Sweetened Rhubarb Meringues

Desserts / Bakes and Sweet Treats / Influencer / Sweet Treats

maple sweetened rhubarb meringues
12 portions


  • 60ml maple syrup, plus extra to drizzle (preferably amber syrup for its rich taste)
  • 200g rhubarb, chopped
  • 1 orange
  • Pomegranate seeds
  • 6 egg whites, room temperature
  • 300g sugar
  • 2 tsp cornflour


  1. Add chopped rhubarb to a pan with 60ml maple syrup, cook for around 10 mins until rhubarb has softened and sauce has thickened. Set aside to cool. You can make this ahead of time and keep it in the fridge.
  2. For the meringue, pre-heat oven to 150c/300f/gas mark 2. Line a tray/trays with baking parchment and draw 12 2 inch circles. Turn the paper over so the ink doesn’t rub off onto your meringues.
  3. Add egg whites to a stand mixer with the whisk attachment, mix on low, increasing to medium until egg white become foamy peaks. Then add sugar a few tbsp at a time until incorporated and meringue becomes stiff and glossy.
  4. Mix in cornflour.
  5. Spoon mixture into your circles, flattening part to hold your maple rhubarb later on.
  6. Bake for 35-45 mins, making sure they don’t brown. Once that time is up, leave the meringue in the oven for two hours. Do not open the door. These meringues have a crispy exterior and soft interior.
  7. Once ready, pile high with delicious maple sweetened rhubarb compote and top with orange segments, pomegranate seeds and a generous drizzle of maple syrup.
Learn how to make a meringue like a professional pastry chef with this easy meringue recipe from The Mother Cooker. Nothing says “spring” quite like these maple-sweetened rhubarb meringues, adorned with bright and bold seasonal colours. The sweet maple syrup pairs perfectly with the tart fruit and crunchy meringue for a dessert the whole family will enjoy.
Find more of Gem’s (The Mother Cooker’s) great recipes and imagery via her website and Instagram.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years

Once the can is opened, syrup should be kept in an airtight container in a cool place.

Maple spread doesn't contain any butter or dairy products

Like all 100% pure maple products, maple spread comes from the sap of the maple tree that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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