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Poached rhubarb with meringues
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Prep Time:
75 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
This dessert is a showstopper!
Ingredients:
  • 1 vanilla bean, split
  • 215.00 gm caster sugar
  • 1 bunch (12 stalks) rhubarb, trimmed, cut into 8cm lengths
  • 126.25 gm double cream
  • 2 eggwhites
Instructions:
  • Preheat your oven to 150°C/130°C fan-forced. Line a large baking tray with baking paper and draw four 9cm circles, spaced 5cm apart, on the paper.
  • Using an electric mixer, whip egg whites until stiff peaks form. Slowly incorporate sugar, beating thoroughly after each addition. Whip for 4 minutes or until sugar is fully dissolved.
  • Transfer the mixture into a piping bag equipped with a 1cm plain nozzle. Pipe the mixture onto paper circles to form nest shapes. Bake for 20 minutes or until set. After baking, switch off the oven and allow the nests to cool in the oven with the door cracked open slightly.
  • Scrape vanilla bean seeds using a small sharp knife. Combine seeds, bean, sugar, and warm water in a frying pan over medium heat. Stir and cook for 2 minutes until sugar dissolves. Bring to a boil, then simmer on medium-low for 3 minutes until slightly thickened.
  • Add half of the rhubarb and simmer for 6 minutes, turning halfway through, until the rhubarb is tender but still holds its shape. Use a slotted spoon to transfer the cooked rhubarb to a plate. Repeat with the remaining rhubarb. Next, bring the vanilla mixture to a boil and cook for 2 minutes, or until it thickens. Transfer the mixture to a bowl, remove and discard the vanilla bean, then set aside to cool.
  • Arrange the meringues on serving plates. Spoon the creamy filling over each meringue. Add a generous portion of rhubarb on top. Finish by drizzling the vanilla-infused mixture over the desserts. Present and enjoy!

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