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Rhubarb vacherins
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Irresistible twist on classic rhubarb dessert is sure to impress all.
Ingredients:
  • 1.5kg rhubarb stalks (2 bunches), cut diagonally into 2cm-thick slices
  • 200g caster sugar
  • 3cm piece ginger, peeled, thinly sliced
  • Zest and juice of 1 orange
  • 350g small strawberries, hulled
  • 300g mascarpone or double cream
  • 3 egg whites
  • 125g caster sugar
  • 100g icing sugar
  • 20.00 gm cornflour
  • 2.50 gm ground ginger
Instructions:
  • 1. Preheat oven to 120°C and draw 12 x 8cm circles on baking paper-lined oven trays. 2. Whisk egg whites until soft peaks form using an electric mixer. Gradually add caster sugar and whisk until stiff peaks form. 3. Fold in combined sifted icing sugar, cornflour, and ginger. 4. Spoon the mixture into a piping bag fitted with a plain tube and pipe spirals over the circles. 5. Bake for 1 hour or until dry and crisp. 6. Cool the meringues in the oven with the door slightly ajar. 7. Store in an airtight container.
  • Preheat your oven to 180°C. Combine rhubarb, sugar, ginger, zest, and juice in a ceramic baking dish. Cover with foil and bake for 40 minutes. Then add strawberries and bake for an additional 15 minutes until tender. Allow to cool before serving.

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