This traditional English dessert is given a seasonal twist with poached rhubarb and brown sugar meringues. If you’ve not tried brown sugar in your meringues yet these are a must bake – the brown sugar makes them extra rich and caramelly.
- Serves 4-6
- 2 hours (30 minutes hands on time)
- Vegetarian, gluten free
Ingredients:
Brown Sugar Meringues
These keep for 2 weeks in an airtight container
– 2 egg whites
– 50g golden caster sugar
– 50g light brown sugar
Rhubarb & Cream
– 400g rhubarb, washed and chopped into 2 inch pieces
– 150g golden caster sugar
– 300ml double cream
– 150ml Greek style yoghurt
Method:
Meringues:
- Preheat the oven to 120C
- Whisk the egg whites to stiff peaks and then add the sugar gradually (1 tbsp at a time for the first 4 additions), then spoon into 6 small nest shapes on a greaseproof paper lined baking sheet
- Bake for 1 hr – 1hr 30 mins or until they lift off the paper easily, then turn off the oven and leave to cool in there so they dry out – this also prevents cracking
Rhubarb & cream
- Put the caster sugar in a small pan with 300ml water, dissolve the sugar, bring to the boil then lower to a simmer
- Add the rhubarb pieces and heat slowly in the sugar syrup until softened but still holding their shape. Remove with a slotted spoon to cool in a single layer in a shallow dish, then continue to cook the syrup until its thick and a drizzle-able consistency
- In a large bowl whip the cream until it is just holding its shape, taking care not to overwhip, then add the yoghurt and fold to combine
- Break up the meringues and add to the cream and yoghurt mix with most of the rhubarb and some of the syrup, fold gently
- Divide the mixture between bowls or glasses to serve, and top each with more rhubarb pieces and a drizzle of syrup
