Tray-baked meringue with rhubarb, cream & toasted almonds

tray-baked meringue with rhubarb, cream & toasted almonds

Serves 10

  • For the meringue

  • 4 large free-range egg whites

  • 200 g golden caster sugar

  • sea salt

  • For the topping

  • 800 g rhubarb, cut into 1 inch pieces

  • ½ orange

  • 2 pieces stem ginger, thinly sliced, optional

  • 400 g golden caster sugar

  • 1 vanilla pod, halved lengthways and seeds scraped out

  • 200 ml double cream

  • 200 ml fat-free natural yoghurt

  • 30 g icing sugar, sifted

  • 100 g flaked almonds, toasted

Preheat the oven to 150°C/300°F/gas 2 and line a 40cm x 25cm baking tray with a sheet of greaseproof paper.



Put your egg whites into a squeaky clean bowl, making sure there are no little pieces of egg shell or yolk in them. Whisk them until the whites form firm peaks. With your whisk still running, gradually add the sugar and then a pinch of salt. If whisking by hand, add the sugar a little at a time, whisking it well before adding more. When it's all in, whisk briskly, or on a high setting, for about 7 or 8 minutes, until the mixture is white and glossy. To test whether it's done you can pinch some between your fingers – if it feels completely smooth, it's ready; if it's slightly grainy, it needs more whisking.



Dot each corner of the greaseproof paper with a little blob of meringue, then turn the paper over and stick it to the baking tray. Spoon the rest of the meringue over the paper, using the back of a spoon to swirl and spread it out evenly into an A4-size rectangle. Place in the preheated oven and bake for an hour, or until the meringue is crisp on the outside and a little bit soft and sticky on the inside. Set aside and leave to cool.



Meanwhile, pop the rhubarb pieces in a saucepan with the zest and juice of the orange, stem ginger (if using), caster sugar and vanilla pod and seeds. Bring to the boil, then simmer gently for 10 minutes with the lid on, until the rhubarb is cooked. Leave to cool completely.



When your meringue has completely cooled too, transfer it carefully to a nice serving board or platter. Whip the cream with the sifted icing sugar until it forms smooth, soft peaks, then stir in the yoghurt. Sprinkle half the almonds over the top of the meringue then spoon half the whipped cream mixture over the top and drizzle with some of the rhubarb syrup from the pan.



Divide most of the rhubarb pieces evenly over the top. Pile over the rest of the whipped cream mixture and top with the remaining rhubarb. Drizzle with some more of the rhubarb syrup, then sprinkle over the remaining toasted almonds and finish with some grated orange zest. Serve straight away. If you're making this in advance, get everything ready and assemble at the last minute so the meringue stays nice and crispy. Enjoy!

Nutritional Information

Tray-baked meringue with rhubarb, cream & toasted almonds

Great for get-togethers

More Fruit recipes ->
0 foodies cooked this
Try this rhubarb-topped meringue recipe for a change – it looks beautiful on the table
Serves 10
1h 20m (plus cooling time)
Not too tricky
Method

Rhubarb is such a wonderful ingredient, and I think that in a pudding like this it's impossible to resist. There is such a simple, yet wonderful combination of flavours going on here, and if you bring this out of the kitchen after lunch your guests will be so excited.

Preheat the oven to 150°C/300°F/gas 2 and line a 40cm x 25cm baking tray with a sheet of greaseproof paper.

Put your egg whites into a squeaky clean bowl, making sure there are no little pieces of egg shell or yolk in them. Whisk them until the whites form firm peaks. With your whisk still running, gradually add the sugar and then a pinch of salt. If whisking by hand, add the sugar a little at a time, whisking it well before adding more. When it's all in, whisk briskly, or on a high setting, for about 7 or 8 minutes, until the mixture is white and glossy. To test whether it's done you can pinch some between your fingers – if it feels completely smooth, it's ready; if it's slightly grainy, it needs more whisking.

Dot each corner of the greaseproof paper with a little blob of meringue, then turn the paper over and stick it to the baking tray. Spoon the rest of the meringue over the paper, using the back of a spoon to swirl and spread it out evenly into an A4-size rectangle. Place in the preheated oven and bake for an hour, or until the meringue is crisp on the outside and a little bit soft and sticky on the inside. Set aside and leave to cool.

Meanwhile, pop the rhubarb pieces in a saucepan with the zest and juice of the orange, stem ginger (if using), caster sugar and vanilla pod and seeds. Bring to the boil, then simmer gently for 10 minutes with the lid on, until the rhubarb is cooked. Leave to cool completely.

When your meringue has completely cooled too, transfer it carefully to a nice serving board or platter. Whip the cream with the sifted icing sugar until it forms smooth, soft peaks, then stir in the yoghurt. Sprinkle half the almonds over the top of the meringue then spoon half the whipped cream mixture over the top and drizzle with some of the rhubarb syrup from the pan.

Divide most of the rhubarb pieces evenly over the top. Pile over the rest of the whipped cream mixture and top with the remaining rhubarb. Drizzle with some more of the rhubarb syrup, then sprinkle over the remaining toasted almonds and finish with some grated orange zest. Serve straight away. If you're making this in advance, get everything ready and assemble at the last minute so the meringue stays nice and crispy. Enjoy!

Nutritional Information Amount per serving:
Calories are simply a unit of energy. If you eat more than you use up, you might gain weight, or lose it if you don't eat enough. The amount you need depends on your age, gender and how physically active you are, but the average person needs around 2,000 calories a day.
Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.
We all love a treat now and then, but try to limit your sugar intake where possible. Most of the sugar in your diet should come from raw whole fruits and milk, because they give us lots of other nutrients at the same time. Check the ingredients list on food labels so you know how much sugar is in the food you eat.
We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.
Sometimes known as "bad fats", saturated fat is found in beef, pork, chicken skin, butter, cream and cheese - it can be bad for our heart and cholesterol levels if we eat too much. Unsaturated or "good fats" found in fish, nuts, seeds, avocados and some oils can help keep our heart healthy when eaten in moderation.
Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 859
    43%
  • Carbs 109.4g
    42%
  • Sugar 108.8g 120%
  • Fat 41.5g 59%
  • Saturates 20.6g 103%
  • Protein 9.4g 21%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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