CLASSIC PUDDINGS with a twist

Rhubarb mess

Sharp rhubarb, sweet meringue and indulgent double cream, it’s a perfect marriage of flavours and oh so pretty! What’s not to love?

Serves 4 • Ready in 2 hrs 40 mins, plus cooling

for the meringue:

60g egg whites
¼tsp cream of tartar
120g caster sugar
45g pistachios, roughly chopped
2tsp rose petals

for the filling:

juice and zest of 1 orange
100g caster sugar
1tsp rose water
400g rhubarb stalks, cut into
10cm batons
150ml double cream

you will need:

2 baking trays lined with baking parchment

1 Heat the oven to 110C/Gas ¼. For the meringues, whisk the egg whites until foamy, then add the cream of tartar and continue whisking. Slowly add the sugar, 1tbsp at a time, until stiff peaks start to form.

Spread over the lined baking trays and level using a palette knife. Sprinkle over most of the pistachios (reserving some for serving) and the rose petals evenly over the