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.
VOTE FOR YOUR FAVOURITE IN THE CATEGORY BEST DINING PUB OF THE YEAR! ![]()
We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2024. Click here to vote bit.ly/tasteawards2024![]()
Closing date for nominations 31st August 2024.
