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  • Simply Woman & Home

    CLASSIC PUDDINGS with a twist

    Apr 23, 2020 6 minutes

    COOK’S TIP

    Make sheets of meringue the day before, then poach the rhubarb and assemble just before serving

    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

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