Poached rhubarb with meringues

Therell be no muttering around this vibrant dessert - its something to shout about!

Recipe «Poached rhubarb with meringues» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 vanilla bean, split, 1/2 cup caster sugar, 1 bunch rhubarb, trimmed, cut into 8cm lengths, 1/2 cup double cream, 2 eggwhites , 1/2 cup caster sugar .

Ingredients:

• 1 vanilla bean, split 
• 1/2 cup caster sugar 
• 1 bunch rhubarb, trimmed, cut into 8cm lengths 
• 1/2 cup double cream 
• 2 eggwhites 
• 1/2 cup caster sugar 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place meringues on plates. Divide cream between meringues. Top with rhubarb. Drizzle with vanilla mixture. Serve.