So, rhubarb is in season and it's so delicious! Get it while you can and experiment doing a variety of delicious desserts and even savoury things which I have yet to try. Since so much has been coming in my weekly vegetable box I wanted to try something other than a crumble :) This was a lot easier than I thought! I think everyone should try it and enjoy it is a lovely summer dessert or an any time sweet treat. I made it a bit more luxurious and decided to add rosewater which is a very potent ingredient that I’ve wanted to experiment with. It made it so lovely and the flavour of the rhubarb just shined with a tiny bit. I would imagine the compote can be frozen quite easily and heated up at a moments notice. I used store bought meringues in this because I can’t be bothered to whip egg whites and cook them in a slow oven but you are more than welcome to, I’m sure they’re better than store bought. Enjoy!
500g rhubarb (about 1lb)
4 tbsp. golden caster sugar
1/3 c. water
1 tsp. or less of rosewater (definitely optional)
300ml double cream (yes, indulgent but you can’t skimp! Has to be double cream)
6-8 meringue nests
Wash the rhubarb stalks and slice into 2cm chunks.
In a pan dissolve the sugar in the water over low heat when boiling add the rhubarb and cook for 5 minutes.
When the rhubarb is soft splash the rosewater in and stir. Set aside.
For the cream:
Whip until just thickened, you can beat it as stiff as you’d like but I prefer it kind of stiff.
To the cream fold a couple table spoons of the cooked rhubarb as well as two meringues.
In a martini glass (if you’re feeling fancy), start layering.
First a spoonful of the compote, next a layer of the cream mixture, next crushed meringue… etc.
Note: You can add more or all of the meringue in the cream mixture; I just tend to layer some individually because I like the texture.
funnily enough I have rhubarb there I picked the other day. will get some rice cream and try this one ( I am dairy free)ReplyDelete