Poaching is a great way to make fruit desserts because it brings out the flavorful juices of fruits.  Try this poached strawberries and rhubarb topped with an airy meringue for a healthier alternative to heavy whipped cream or ice cream.

Ingredients:

Fruit: 1 pound fresh rhubarb (cut into 1/2-inch pieces), 1/2 cup sugar, 1 teaspoon grated fresh ginger, 2 cups fresh strawberries (hulled and halved)
Meringue: 3 large egg whites, 1/4 teaspoon cream of tartar, 1/3 cup sugar

Procedure:

1. Preheat oven to 350°F.
2. Combine rhubarb, sugar and ginger in a medium-sized bowl.  Divide the rhubarb mixture among six 8-ounce ramekins and place the ramekins on a baking sheet and cover with foil.  Bake in the preheated oven for 25 to 30 minutes until the rhubarb is soft.  Remove from the oven and remove the foil.
3. Carefully tuck strawberries in the ramekins with the rhubarb mixture.  Avoid stirring the rhubarb because it will break apart.
4. Beat the egg whites and cream of tartar on an electric mixer until soft peaks form.  Slowly add sugar and continue mixing until the egg whites are glossy and hold peaks.  Spoon the egg white mixture on top of the rhubarb and strawberry.
5. Return the ramekins in the oven and bake for 10 minutes until meringue is lightly browned.