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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Have you seen this months copy of Lincolnshire Life Magazine? 📖 If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 #awardsceremony #awardsnight #magazinefeature ... See MoreSee Less