Therell be no muttering around this vibrant dessert - its something to shout about!
- Preheat oven to 150°C/130°C fan-forced. Line a large baking tray with baking paper. Mark four 9cm circles, 5cm apart, on paper.
- Make meringues Using an electric mixer, beat eggwhites until stiff peaks form. Gradually add sugar, beating well after each addition. Beat for 4 minutes or until sugar has dissolved.
- Place mixture in a piping bag fitted with a 1cm plain nozzle. Pipe mixture onto paper circles to create nest shapes. Bake for 20 minutes or until firm. Turn off oven. Cool in oven with door slightly ajar.
- Using a small sharp knife, scrape seeds from vanilla bean. Place seeds, bean, sugar and 1 cup warm water in a frying pan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 3 minutes or until slightly thickened.
- Add half the rhubarb. Simmer for 6 minutes, turning halfway through cooking, or until rhubarb is tender but holds its shape. Using a slotted spoon, transfer to a plate. Repeat with remaining rhubarb. Bring vanilla mixture to the boil. Cook for 2 minutes or until thickened. Transfer to a bowl. Remove and discard vanilla bean. Set aside to cool.
- Place meringues on plates. Divide cream between meringues. Top with rhubarb. Drizzle with vanilla mixture. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set