Description
A delightful dessert combining roasted rhubarb and rose-infused whipped cream, layered with meringue.
Ingredients
Scale
- 500g rhubarb, cut into 1-inch pieces
- 100g granulated sugar
- 1 tablespoon rose water
- 300ml double cream
- 2 meringue nests (store-bought or homemade)
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- In a baking dish, toss the rhubarb pieces with 50g of sugar and roast in the oven for 15-20 minutes, or until tender and caramelized. Remove from the oven and let cool slightly.
- Once the rhubarb is cool, stir in the rose water for a fragrant finish.
- While the rhubarb is roasting, whip the double cream with the remaining 50g of sugar until soft peaks form.
- To assemble, crumble the meringue nests into a bowl or individual serving glasses.
- Layer the whipped cream on top, followed by a generous spoonful of the roasted rhubarb mixture.
- Repeat the layers until all ingredients are used, finishing with a layer of rhubarb on top.
- Garnish with fresh mint leaves for a refreshing touch.
Notes
- For a vegan option, substitute double cream with coconut cream and use vegan meringues.
- Adjust sugar according to taste based on the tartness of the rhubarb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking & Assembling
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 40g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg