Courtesy of Chef Paul Moran of Aura Restaurant.
Rhubarb and Strawberries
Meringues & Assembly
Mix in a blender sorrel, honey, sparkling water and 300g icing sugar, strain through a fine sieve. Chill and then put through an ice cream maker.
Slice rhubarb into 3 cm pieces and cut strawberries in halves. Add the rhubarb, vanilla bean and 50g icing sugar into a pot and slowly cook with a lid. Once the rhubarb is soft add strawberries and remove from the heat, set aside in the fridge.
Whip the egg whites until soft peaks form, slowly add icing sugar incorporating little by little until a a stiff soft meringue forms( about ten minutes) crumble the freeze dried raspberries into the mix and put into a piping bag. Pipe onto a parchment paper lined pan long lines of the mix and dry in a 60 degree dehydrator.
Assembly: Place a few spoons of the strawberry and rhubarb mixture onto the plate, arrange a few meringues around the plate. Use a warm scoop and add a spoon of sorbet to the middle of the plate, garnish with fresh sorrel leaves and fresh elderflowers, you can even crumble a freeze dried raspberry over the plate for an added touch!