Brilliant pink forced rhubarb is back in season (about time, I’m getting so bored of the UK’s perpetual wash of grey). For this recipe I very simply roasted the rhubarb stems in orange and sugar, then paired it with lightly whipped rose cream and mini button-meringues; the perfect bite!
Ingredients (makes 20-24)
- 4 egg whites
- 200g caster sugar
Orange roast rhubarb
- 2 large stalks forced rhubarb
- 6tbsp caster sugar
- zest and juice 1 orange
Rose cream
- 300ml double cream
- 4-5tbsp icing sugar
- 1 1/2- 2tsp rose water (taste often and add a little at a time)
Method
- Preheat the oven to 120c. Line a large baking tray (or two) with greaseproof paper.
- Place the egg whites in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk to medium-stiff peaks. Add a small amount of the sugar at a time, whisking constantly, until it’s all well incorporated and you have a smooth glossy meringue (rub a little of the mixture between your thumb and index finger and if you can’t feel any sugar grains, it’s ready).
- Pile the meringue into a piping bag fitted with a large round nozzle. Pipe 20-24 little mounds of meringue onto the prepared trays, then take a teaspoon and press into the centre of each one to create a dip. Bake the meringues for 40-50 minutes or until they’re crisp and peel away from the paper easily. Turn the oven off and leave to cool in there for about an hour.
- Preheat the oven to 170c. For the rhubarb, slice the stalks into 1-2 inch pieces and toss in the sugar, orange zest and orange juice. Roast for 15-20 minutes or until tender but holding it’s shape. Set aside.
- For the cream, just whisk together the cream, rose water and icing sugar until softly whipped. Scrape into a piping bag.
- Pipe a little cream into the dip in each meringue then top with a piece of rhubarb.
tassybakes 