Rhubarb and ginger meringue stack

Name: Rhubarb and ginger meringue stack
Prep time: 30 min
Cook time: 1 h 55 min
Total time: 2 h 25 min
Yield: 10 serving(s)
Ingredients: 500 g rhubarb, trimmed; 75 g caster sugar; 2 balls stem ginger, finely chopped; 4 medium egg whites; 200 g caster sugar; 1 tsp. cornflour; 600 mL double cream; 2 tbsp. icing sugar, sifted; 1 1/2 tbsp. stem ginger syrup; 50 g ginger biscuits, finely chopped

Choose the brightest pink stalks of rhubarb you can find for this showstopper pudding.

By Georgie D'Arcy ColesPublished: 27 March 2023

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This rhubarb and ginger meringue stack makes an impressive garden party dessert to share with guests and can be prepared in advance so you won't be stressing on the day.

When selecting rhubarb, make sure you pick the brightest pink stalks you can find, to ensure the end product is as vibrant as can be.

This dessert is super easy to make and only requires 30 mins of preparation time. Plus, you can be as creative as you like when it comes to the assembly, or completely transform it into an eton mess style dessert if you'd rather serve in glasses.

It's refreshing and light, and will really wow your guests.

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Yields:

10 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr 55 mins

Total Time:

2 hrs 25 mins

Cal/Serv:

471

Ingredients

For the rhubarb

500 g rhubarb, trimmed
75 g caster sugar
2 balls stem ginger, finely chopped

For the meringue

4 medium egg whites
200 g caster sugar
1 tsp. cornflour

For the filling

600 ml double cream
2 Tbsp. icing sugar, sifted
1 1/2 Tbsp. stem ginger syrup
50 g ginger biscuits, finely chopped

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. For the rhubarb, chop the stalks into 3cm pieces and put into a small roasting tin. Sprinkle over the sugar and ginger and stir to combine. Cover with foil, and cook for 15min. Remove foil, stir again and cook for 10min, or until soft and syrupy. Gently strain into a jug (reserve rhubarb and syrup separately).
2. Step 2For the meringue, reduce oven to 140°C (120°C fan) mark 1. Line 2 large baking sheets with baking parchment. Draw 3 x 20.5cm circles on to the parchment, then flip so the ink is underneath.
3. Step 3Using a freestanding mixer, or a handheld electric whisk and a large bowl, beat the egg whites until they hold stiff peaks. Gradually beat in the sugar and continue to beat until the meringue is thick and glossy. Add the cornflour and beat again briefly to combine.
4. Step 4Secure the baking parchment on to the baking sheets with a few small smears of meringue. Spoon 1/3 of the meringue on to each circle and smooth to level within the template (they need to be fairly flat). Bake for 1hr 30min, or until crisp. Turn off the oven and leave the meringues inside to cool for 1hr, then remove and leave to cool completely at room temperature.
5. Step 5When ready to serve, make the filling. Using a freestanding mixer, or a handheld electric whisk and a large bowl, beat the cream, icing sugar and stem ginger syrup until the mixture just holds soft peaks.
6. Step 6To assemble, place a meringue circle on to a cake stand or serving plate. Pipe or spread over 1/3 of the filling, then sprinkle over 1/3 of the rhubarb compote and 1/3 of the crushed biscuits. Drizzle over a little of the syrup. Repeat layering twice more. Serve.

GET AHEAD

Bake meringues up to a day ahead. Once cool, store in an airtight container at room temperature. Complete step 1 up to 2hr ahead. Set aside at room temperature. Complete recipe to serve.