Rhubarb is in season now and you can pick up the gloriously pink stalks from pretty much any supermarket or fancy deli’s. This is a really easy dessert that earns huge brownie points.
For three people you will need –
4 rhubarb stalks
4 meringue nests (shop brought or homemade)
2 dessert spoons of sugar
A small (300ml) tub of double cream
A dash of water
Slice the stalks into inch and a half size pieces and place in a warm frying pan with a splash of water at the bottom – the water won’t have covered the whole bottom of the pan, it really is the smallest of dashes for the rhubarb to begin stewing in. The rhubarb will release its own juices as it cooks and you don’t want it to be too runny. Sprinkle the water over the top and leave the pan, on a medium heat, to do its own thing.
Whilst the rhubarb is stewing, pour the entire contents of cream into a bowl and use an electric whisk to thicken it up until it can hold its shape. Break the meringue nests into small pieces and crumble into the cream.
Checking back on the rhubarb the water should have turned a lovely pink colour and the rhubarb pieces will be softening. You want them to be nice and soft but not so squidgy that the pieces collapse and turn a bit mushy.
Serve the rhubarb in drinking glasses like I did or if you come up with something better do it that way. Do two dollops of cream and meringue to every one spoon of rhubarb and just build yourself a little dessert mountain.