Rhubarb and ginger vacherin

Preparation time: 15 minutes
Cooking time: 1 hour, 30 minutes

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

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!

Never miss a copy!

Big savings when you take out a subscription.

WE NEED YOUR VOTES!Voting is open for the Taste of Excellence Food and Drink Awards 2021! Restaurant of the YearWhere do you head for that special celebration and outstanding fine dining?To vote go to www.lincolnshirelife.co.uk ... See MoreSee Less

1 hour ago  ·