Culinary seasonal delights for you to replicate at home from our executive chef, Matt Crow. All recipes serve six adults. Check out Matt’s expert tips with each recipe.
The tartness of the rhubarb is complemented perfectly with the sweetness of the meringue and the rich cream. Matt’s tip – cook some extra rhubarb compote to keep in the fridge – perfect with breakfast porridge or fresh natural yoghurt.
8 egg whites
1 pinch of salt
1tsp white wine vinegar
400g caster sugar
3 stems fresh rhubarb, wash and cut into 9cm equal size lengths, allowing 3 per person.
200g caster sugar
1 star anise
To make the meringue, heat the oven to 100°C. Line a baking sheet with parchment paper.
Whisk the egg whites in a large bowl, adding a pinch of salt. Whisk to soft peaks. Continue whisking, adding the vinegar and slowly sifting in the cornflour.
Gently and slowly add the caster sugar, continuing to whisk until the meringue thickens and stiff peaks are formed.
Spoon the meringue into 6 even mounds on the baking sheet, forming mini pavlova shapes. Bake for about 2 1⁄2 hours until dry. Remove from the oven and cool on a wire rack.
For the Poached Rhubarb, allow 3 pieces (approximately 9cm each) per person. Place the rhubarb lengths into a saucepan with the sugar, star anise and water, then lightly poach until the rhubarb is just cooked. Remove from the liquid and chill until ready to serve. Keep a little of the liquid aside (around 75ml) to pour over the poached rhubarb when serving.
For the Compote, finally chop the remaining rhubarb, in the same sauce pan with the remaining syrup liquid, simmer and reduce for a thicker compote consistency.
To serve, place the meringue on the plate with the poached rhubarb next to it. Add a drizzle of the leftover liquid. Spoon a generous amount of compote into the meringue. Dress with a teaspoon of mascarpone cream and some edible seasonal flowers.
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