Meringues with poached rhubarb
Posted in: Recipes - Thursday, August 12 2010
Simple pud which can utilise any seasonal fruit. The rule for meringues is 50g of caster sugar per egg white. Rhubarb is good from February on. In the colder months vary the tastes with poached Clementine pieces or fresh figs
This amount makes about 15 little meringues or less if you use a bigger spoon!
- 2 fresh free range egg whites
- 100g caster sugar
- 1 bunch of rhubarb, trimmed and chopped (or use any fruit in season)
- Just enough cold water to cover
- 50g/2oz sugar (or to taste, depending on the bitterness of the rhubarb)
- Thick whipped cream to serve
Whisk the egg whites to form soft peaks. Add half the sugar and continue whisking till stiff peaks are formed and the mix is shiny and glossy. Fold in the remaining sugar with a metal spoon. Line baking sheets with non stick baking parchment and using a dessertspoon, make little mounds of meringue on, spacing apart. Bake in a pre-heated oven Gas ½, 100C for about an hour and a half till they are dry and crisp. Lift off the parchment and leave to cool on a wire rack.
Poach the rhubarb with the sugar in a little water till tender. Whip the cream to soft peaks. Serve with meringues. The rhubarb can be served hot or cold.