- 1 large bunch rhubarb (to give 500g), trimmed, cut into 3cm lengths
- 1/3 cup (75g) caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup (250g) mascarpone
- 1/2 cup (125ml) thickened cream
- 3 meringues, to serve
- Preheat the oven to 120°C.
- Place 1 cup (220g) caster sugar and 4 room-temperature egg whites in a bowl set over a pan of gently simmering water.
- Whisk with a balloon whisk until sugar completely dissolves.
- Transfer to the bowl of an electric mixer and whisk for 3 minutes or until very thick and glossy, then add ½ tsp vanilla extract.
- Drop tablespoonfuls of meringue onto 2 lined baking trays and transfer to the oven.
- Reduce oven to 90°C and bake for 1½ hours or until dry and crisp.
- Store meringues for up to 1 week in an airtight container. Makes 12.
- Place rhubarb in a saucepan with 1/4 cup (55g) sugar and 1/4 cup (60ml) water, then cook over a low heat for 5-6 minutes until tender but still holding its shape.
- Using a wooden spoon, beat egg and remaining 20g sugar with vanilla. Add mascarpone and 2 tbs cream, and beat to combine.
- Using a balloon whisk, whisk remaining 1/3 cup (80ml) cream to soft peaks, then gently fold through the mascarpone mixture.
- Dollop a dessertspoonful of mascarpone mixture in the centre of each of 6 plates, then, using a slotted spoon, arrange some rhubarb around each. Crumble meringue around, then drizzle with rhubarb poaching liquid. Alternatively, layer rhubarb, mascarpone and crumbled meringue in 6 x 200ml glasses. Serves 6.
From the book Love to Cook by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.