Sweet rhubarb served with a fluffy meringue and whipped cream topping.
ingredients
directions
Prepare the rhubarb by putting it in a saucepan with the sugar and 1/4 cup/60 ml water. Bring to a simmer and cook until soft. If it seems too runny, simply leave on the heat, stirring, to let some of the liquid evaporate. Remove from the heat and set aside.
Beat the egg white to stiff peaks with the pinch of salt. Heat the sugar with three tablespoons of water to thread stage (which is just before it starts to colour). With the beaters going, pour into the beaten egg whites and continue beating until the stiff meringue is cooled. Meanwhile, beat the cream to peaks with the vanilla. Fold the two mixtures together.
Spoon the rhubarb in the bottoms of four coupes. Top with parfait. Cover and refrigerate for a couple of hours before serving.