A perfect spring dessert of rhubarb sauce, whipped cream and meringues.
Ingredients
Meringues
½ cup egg white (from 4 large eggs) at room temperature
½ tsp cream of tartar
2 tsp vanilla extract
1 cup sugar, preferably castor or superfine
Orange Rhubarb Sauce
6 cups slices rhubarb
3 cups sugar
Zest of one orange
½ cup water
Whipped Cream
1 cup whipping cream
1 TB sugar
2 tsp Grand Marnier (optional)
Instructions
Preheat oven to 200 and line two baking sheets with parchment or Silpat baking liners.
In bowl of standing mixer, combine egg white, cream of tartar and vanilla. Beat with whisk attachment on medium speed until foamy and soft peaks form.
Gradually, one tablespoon at a time, add sugar to egg whites and beat on high speed until stiff peaks form.
Scoop meringue into a piping bag, or plastic bag with a corner cut off, and pipe onto baking sheets in baton or S shapes.
Bake for two hours or until crisp and hard. Allow to cool completely. Store in an airtight container until needed.
Meanwhile, prepare the rhubarb sauce. Combine the sliced rhubarb, sugar, orange zest and water in a large saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar.
Turn heat down to medium and stirring constantly continue to cook until fruit is tender and begins to break down, about 8 minutes. Remove from heat and set aside to cool.
Pour cream into the bowl of a standing mixer and beat using whisk attachment on high speed.
Gradually add sugar and continue to beat until cream forms stiff peaks.
Fold in Grand Marnier if using.
To assemble, drop dollops of whipped cream in bottoms of four parfait glasses. Add a spoonful of rhubarb sauce to each glass. Crumble a meringue into each glass so that there are some large pieces and some fine powder.
Repeat the layers until each glass is full.
May be prepared up to one hour in advance and stored, covered, in refrigerator.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/05/22/rhubarb-eton-mess/