This is more of a construction job than much of a recipe but its incredibly delicious none the less.
Recipe
Ingredients
Meringues
300g egg whites
600g caster sugar
Cream & Custard
300g double cream
300g custard (shop bought is fine)
Rhubarb
500g rhubarb
50g caster sugar
75g toasted hazelnuts
Method
Preheat the oven to 200°C (fan).
Spread 300g caster sugar onto a baking tray and heat for 7–8 minutes, until the edges just begin to melt.
Whisk the egg whites to soft peaks, then carefully add the hot sugar. Continue whisking for around 10 minutes until stiff peaks form and the sides of the bowl feel cool.
Shape the meringue into small 6–7cm portions and place onto a lined baking tray. Bake at 100°C (fan) for 60 minutes, then allow to cool.
Chop the rhubarb into 4–5cm lengths and toss with 50g caster sugar. Bake at 180°C (fan) until tender, then allow to cool.
Whisk the double cream to soft peaks.
To assemble, use a plate or dish with a slight lip for support. Spread cream over a base layer of meringues, then add rhubarb and dollops of custard. Repeat to build another layer.
Drizzle with the rhubarb syrup from the baking tray and finish with chopped toasted hazelnuts. Serve immediately.
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