Rhubarb meringue with pistachio cream
Elegant and delicious - the perfect summer dessert
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1 batch of meringue
For the rhubarb compĂ´te:
250g rhubarb, chopped into 2cm lengths
20mls freshly squeezed orange juice
20g golden caster sugar
10mls honey
for the pistachio cream:
100mls cream, whipped the stiff peaks
50g of unsalted pistachios, shells removed and crushed or liquidised
1 tsp of honey
Method
Place the rhubarb, juice, sugar and honey into a saucepan over a low heat and simmer with the lid on for about 15 minutes. Remove from the heat and set aside to cool.
Mix the cream, pistachio and honey.
Fill the meringues with the pistachio cream and cooled rhubarb. Sprinkle some extra pistachios on top and serve.
