Rhubarb and ginger vacherin
Preparation time: 15 minutes
Cooking time: 1 hour, 30 minutes
Ingredients:
Featured in:
May 2017
Cooking time: 1 hour, 30 minutes
Ingredients:
500g rhubarb
250g caster sugar
1 vanilla pod
2 egg whites
4oz caster sugar
1 vanilla pod
500ml double cream
50g stem ginger in syrup
Featured in:
May 2017
METHOD
Slice rhubarb into equal size sticks, sprinkle with sugar and vanilla and mix. Lay on tray and bake at 180˚C until just softening. Take out and leave to cool.
Whisk egg whites until stiff, then add sugar and vanilla, whisk until glossy with firm peaks. Bake at 90˚C for 1½ hours.
Blend stem ginger until smooth, whip with double cream.
Arrange on plate to make a meringue sandwich!
Archives
Never miss a copy!
Big savings when you take out a subscription.
Experience Lincolnshire - our special supplement this month, we share many ways in which you can enjoy quality time with friends and family across the county during the holiday season. From attractions, to festivals and have-a-go sessions, there is plenty of inspiration to be found. To read the full feature, download our April issue now at www.lincolnshirelife.co.uk/product/experience-lincolnshire-2026 or pick up a copy in shops.