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Poached rosewater rhubarb with crunchy meringue ice-cream
Poached rosewater rhubarb with crunchy meringue ice-cream
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Make quick, refreshing rosewater rhubarb dessert with meringue ice cream.
Ingredients:
  • 500g rhubarb
  • 40.00 gm caster sugar
  • 20.00 ml rosewater
  • 60g meringue
  • 4 large scoops vanilla ice-cream
Instructions:
  • In a saucepan, combine rhubarb, sugar, and 1/4 cup water. Bring to a boil over medium-high heat, then reduce heat to medium. Cover and simmer for 3 to 4 minutes until rhubarb is tender. Transfer to a bowl, stir in rosewater, and let it cool for 5 minutes before enjoying.
  • Prepare the meringue on a plate. Roll scoops of ice cream in the meringue to coat them. Divide the rhubarb mixture among serving dishes. Top with the coated ice cream and sprinkle with any leftover meringue. Serve immediately.

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