Rhubarb Cloud
Description
A simple and deliciously acidulous dessert.
Ingredients
At a glance
Difficulty
Easy
Course
Desserts
Serves
3
The compote:
The meringue:
- 1kg rhubarb
- Sugar (to taste, around 250g)
- 1 vanilla pod or vanilla sugar (optional)
The meringue:
- 3 egg whites
- 3tbsp sugar (1tbsp per white)
- 1 pinch of salt
Methods/steps
The compote:
Wash, peel and dice rhubarb.
Put rhubarb and sugars (or the vanilla pod slit open) in a heavy large saucepan.
Cover and cook gently over a low heat then bring to boil, stirring.
Reduce heat to medium-low, simmer until rhubarb is very soft, stirring occasionally.
Remove the vanilla pod.
Transfer the compote in individual ramequins.
The meringue:
Preheat the grill.
Beat egg whites with salt until it forms soft peaks. Gradually add sugar and beat till stiff.
Cover the compote with this meringue.
Put under the grill until meringue is nicely coloured.
Wash, peel and dice rhubarb.
Put rhubarb and sugars (or the vanilla pod slit open) in a heavy large saucepan.
Cover and cook gently over a low heat then bring to boil, stirring.
Reduce heat to medium-low, simmer until rhubarb is very soft, stirring occasionally.
Remove the vanilla pod.
Transfer the compote in individual ramequins.
The meringue:
Preheat the grill.
Beat egg whites with salt until it forms soft peaks. Gradually add sugar and beat till stiff.
Cover the compote with this meringue.
Put under the grill until meringue is nicely coloured.
Reviews
Additional Tips
For a sweeter compote, you can add strawberry cubes to the compote.
The compote is also a treat on fresh bread for breakfast.