Orange Roast Rhubarb and Rose Meringues


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)


  1. Preheat the oven to 120c. Line a large baking tray (or two) with greaseproof paper.
  2. 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).
  3. 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.
  4. 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.
  5. For the cream, just whisk together the cream, rose water and icing sugar until softly whipped. Scrape into a piping bag.
  6. Pipe a little cream into the dip in each meringue then top with a piece of rhubarb.

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