It was rhubarb and strawberry season, and we had been invited to a dinner party when I decided to create these. I wanted something that was finger-food friendly, could be eaten cold, and would use some cooked rhubarb I had in the fridge.I was well pleased with the outcome, although they were better when fresh than cold, simply because the meringue weeped a little as it cooled.
Suitable for probably nearly any kind of fruit I reckon. Inspired by my Mums lemon meringue pie.
The Good: Quick, easy, tasty. No need to make your own pastry, the hardest part of this is deciding what fruit to use
The Bad: The pastry cases were a little chewy. I would definitely shell out for better quality ones next time.
Overall Result: 8.5/10
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