Ingredients
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Meringue
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2 egg whites
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110 grams Sugar
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1/2 teaspoon Lemon Juice
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1 teaspoon Corn Flour
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Rhubarb
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300 millilitres Water
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75 grams Sugar
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1/2 vanilla beanseeds only
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1 orangezest and juice only
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4 stalks rhubarbsliced 2 cm thick
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Crème Chantilly
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1/2 vanilla bean
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25 grams icing sugar
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175 millilitres Cream
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75 grams crème fraiche
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Garnish
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almondstoasted
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strawberriesdiced
Directions
- To make meringues, whisk the egg whites to soft peak, and then gradually add the sugar and whisk till glossy.
- Add the lemon juice and cornflour. Pipe onto a lined tray with baking paper.
- Bake at 100°c for 2 hrs till crispy and let cool.
- In a saucepan, mix water, sugar, vanilla bean, orange zest and juice, and rhubarb. Simmer rhubarb until just cooked. Cool then strain
- To make crème chantilly, whisk vanilla bean, icing sugar, cream and crème fraiche to soft peaks
To Serve
- Into a martini glass, place 1 dessert spoon of the cooked rhubarb.
- Fold the remaining rhubarb into the cream mixture, break some meringue also into the mixture (save some for garnishing).
- Divide the mixture into the glasses (don’t over fill)
- Garnish with rhubarb, diced strawberries, toasted almonds and pieces of meringue
