I just love it when rhubarb comes into season, and although one of my favourite desserts is rhubarb crumble, I enjoy it with others dishes too. I always save a little of the stewed rhubarb and have it with yoghurt, a drizzle of honey and granola for breakfast. Oh it is heavenly. Technically rhubarb is a vegetable, but it’s sour taste goes so well with sugar, and weirdly enough also with oily fish such as mackerel!
400g Rhubarb cut into 4cm chunks
110g Caster Sugar
Zest of 1 Orange
1 Tsp Cornflour
1 Tsp of Vanilla Extract
2 Egg Whites
Pre-heat your oven to 180 degrees centigrade. Place the rhubarb, half of the sugar and orange zest into a ovenproof dish. Stir to combine and then cover with foil. Place in an oven for 35 minutes until the rhubarb is soft. I like to stir it half way through the cooking process, and then remove the foil ten minutes before the end of cooking. This helps to thicken the mixture. If you find that the rhubarb mixture is still a little too runny, then add a heaped teaspoon of cornflour, and stir it in well and just place in the oven for a minute or two more. One batch of rhubarb can be different from another, in that some contain more juice, so you can never tell whether you need the cornflour until this final stage. Finally, add the vanilla extract and stir again.
Place the rhubarb mixture into four ramekin dishes and set to one side. Still keep the oven on for the next part.
Whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Then gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely. Place the ramekins in the oven for 10 minutes until the meringue is risen and golden. Serve immediately.