Ingredients Jump to Instructions ↓

  1. 300 ml water

  2. 2 tbsp sugar

  3. 1 lemon , zest only

  4. 2 stalks forced rhubarb , sliced into thin strips

  5. handfuls ready-made miniature meringues

  6. small handful toasted almonds

  7. 2 tbsp double cream , whipped

Instructions Jump to Ingredients ↑

  1. Boil the water in a saucepan and dissolve the sugar, stirring constantly. Add half the lemon zest and rhubarb and cook for 1-2 minutes, or until the rhubarb has softened.

  2. Drain the rhubarb, then pile into a large mixing bowl with the meringues, whipped double cream, and half of the almonds. Stir together well.

  3. To serve, spoon the mixture into a glass dessert bowl and sprinkle over the rest of the almonds and lemon zest.


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