Ingredients
- 1 bunch rhubarb, trimmed and cut into 10 cm lengths
- grated zest and juice of 1 orange
- grated zest and juice of 1 lemon
- 55 g raw sugar
- 300 ml pure cream
Meringues
- 2 egg whites
- 125 g caster sugar
- 5 drops vanilla essence
- ½ teaspoon white vinegar
- ½ teaspoon cornflour
Rhubarb vacherin
Anything with meringue and cream tends to make people happy. And in this recipe, the sweetness of the meringue contrasts very nicely with the sharp rhubarb. This always looks good in a pretty glass, and is just as delicious with raspberries in summer.
Method
Preheat the oven to 180°C.
Lay the rhubarb in a glass or stainless-steel baking dish.
Add the orange and lemon zest and juice and scatter over the sugar.
Bake for about 20 minutes until the stalks are tender, occasionally basting with the juices. Set aside to cool.
Reduce the oven temperature to 140°C and line two baking sheets with baking paper.
To make the meringues, whisk the egg whites to stiff peaks and beyond.
Quickly add the sugar, then the vanilla, vinegar and cornflour. Spoon onto the baking sheets in walnut-sized mounds.
Turn the oven down to 80°C and bake the meringues until they are hard on the outside but still a little soft on the inside – this will take 1½–2 hours, depending on your oven.
Cool completely on the baking sheets, then remove very carefully and store in an airtight container until you’re ready to serve.
Whisk the cream until it is just holding its shape.
You can make individual serves or put it all in one sharing bowl. Either way, break up the meringues a little, then place alternate layers of the meringue, cream and rhubarb in the bowls.
This recipe was provided to Foodwise from the book “Annie’s Garden to Table” by Annie Smithers, photography by Simon Griffiths, published by Lantern rrp $49.95.
Submitted byAnnie Smithers
