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!

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