Tuesday Treat

Rhubarb and Ginger Meringues (Serves 4)

If you have read my blog recently, you will know that I’ve been a little obsessed with rhubarb the last couple of weeks! I love the tart nature of this fruity vegetable, so as soon as the season for ‘forced rhubarb’ started in January I was keen to cook with it; this recipe for Rhubarb and Ginger Meringues has been a favourite of mine for some years now. These individual meringues are not the crunchy type, but are lovely, marshmallowy, soft meringues – you only cook them for 10-15 minutes. They do tend to crack a bit around the edges, so don’t be alarmed when they do, but this adds to their charm, and they still look impressive with the creamy rhubarb and ginger fool that sits in the middle of them. It really is a delicious dessert, the sharp rhubarb is perfectly balanced by the sweetness of the meringue. What’s more, it is the simplest of desserts – I found the recipe in Rachel Allen’s cookbook ‘Easy Meals’ – so enough said!…

2 large egg whites

125g caster sugar

For the rhubarb fool:

175g rhubarb, cut into 1cm lengths

75g caster sugar

1 teaspoon grated root ginger

125ml double cream, softly whipped

  1. Place the egg whites in a bowl and using a hand-held electric whisk, whisk until they form soft peaks. Gradually whisk in the caster sugar and continue to whisk until the meringue mixture is stiff and glossy.
  2. Spoon 4 large blobs of the mixture onto a baking tray lined with greaseproof paper. Using the back of a spoon create a well in the centre of each meringue (this is where the rhubarb fool will sit).
  3. Place the meringues in a preheated oven, 160’c fan, for 10-15 minutes until they are crisp on the outside but still marshmallowy in the middle. Remove from the oven and carefully lift them from the greaseproof paper to cool on a wire rack.
  4. Meanwhile make the rhubarb fool. Place the rhubarb, sugar and ginger in a saucepan with 25ml of water. Cook over a medium heat for 5-10 minutes until the rhubarb is stewed to a mush and the syrup has thickened. Allow to cool, then fold into the whipped cream.
  5. To serve, place the meringues onto individual plates and spoon a dollop of rhubarb fool over the top of each one.

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