Rhubarb & Ginger Cream Meringue

My first Rhubarb of the year, fresh from the garden.  Instead of the usual Rhubarb Crumble (my favourite), I’ve come up with a new rhubarb taste sensation.  Definitely a rhubarb dish for special occasions!  The golden castor sugar gives the meringues a lovely rich colour.  Cooking them slowly like this should ensure that they’re nice and crunchy on the outside but still chewy in the middle

Serves: 4


  • 6-8 Sticks of Rhubarb, chopped
  • 3 tbsp Castor Sugar
  • 3 tbsp Water
  • 2 Egg Whites
  • 100g Golden Castor Sugar
  • 2 cube Preserved Ginger in Syrup
  • 250g Mascapone Cheese


  • Lay the rhubarb in a tray and sprinkle with 3 tbsp each of sugar and water.  Roast in the oven, 180°C for about 10 minutes until soft.  Don’t allow to dry out!
  • Remove from the oven and stir – it should be soft and falling apart.  Leave to cool
  • To make the meringue, in a clean bowl beat the egg whites with a balloon whisk until you have soft peaks
  • Beat in the remaining sugar – you’ll start to get firm peaks before all of the sugar goes in, then the mixture starts to fall away slightly.  Do not over-work the mixture
  • Take a baking tray and grease with a little butter and sprinkle flour over the top.  Shake off the excess
  • Spoon the egg mixture on to the tray – there should be enough for 6  rounds, about 8cm across
  • Back in a cool oven, about 130°C for around an hour.  When done, the meringues should have risen slightly, be crisp on the outside and slightly soft in the centre.  Prise the meringues carefully from the tray and leave to cool
  • Whilst the merigues are baking, make the ginger cream.  Cut up the ginger into fine dice and stir well into the mascapone with a fork.  Also add a couple of tbsp of the ginger syrup
  • In 4 small ramekins, put a layer of rhubarb in the bottom, top with a layer of ginger cream and keep in the frindge until you’re ready to serve.
  • Serve with a meringue on the top (or if you couldn’t gt them of the tray, artistically sprinkle the meringue pieces over the cream :))



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