There’ll be no muttering around this vibrant dessert – it’s something to shout about!
Ingredients
- 1 vanilla bean, split
- 1/2 cup caster sugar
- 1 bunch (12 stalks) rhubarb, trimmed, cut into 8cm lengths
- 1/2 cup double cream
Meringues
- 2 eggwhites
- 1/2 cup caster sugar
Method
- Step 1Preheat oven to 150°C/130°C fan-forced. Line a large baking tray with baking paper. Mark four 9cm circles, 5cm apart, on paper.
- Step 2Make meringues Using an electric mixer, beat eggwhites until stiff peaks form. Gradually add sugar, beating well after each addition. Beat for 4 minutes or until sugar has dissolved.
- Step 3Place mixture in a piping bag fitted with a 1cm plain nozzle. Pipe mixture onto paper circles to create nest shapes. Bake for 20 minutes or until firm. Turn off oven. Cool in oven with door slightly ajar.
- Step 4Using a small sharp knife, scrape seeds from vanilla bean. Place seeds, bean, sugar and 1 cup warm water in a frying pan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 3 minutes or until slightly thickened.
- Step 5Add half the rhubarb. Simmer for 6 minutes, turning halfway through cooking, or until rhubarb is tender but holds its shape. Using a slotted spoon, transfer to a plate. Repeat with remaining rhubarb. Bring vanilla mixture to the boil. Cook for 2 minutes or until thickened. Transfer to a bowl. Remove and discard vanilla bean. Set aside to cool.
- Step 6Place meringues on plates. Divide cream between meringues. Top with rhubarb. Drizzle with vanilla mixture. Serve.
- Low sodium
- Vegetarian
Nutrition
1575 kj
Energy
16g
Fat Total
10g
Saturated Fat
2g
Fibre
3g
Protein
39mg
Cholesterol
46.43mg
Sodium
54g
Carbs (sugar)
54g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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