Rhubarb and Passion Fruit Mess

Rhubarb and Passion Fruit Mess

A version of a gorgeous recipe by Diana Henry. Both rhubarb and passion fruit in season. You can of course use bought meringues to crumble into the mix. Nice addition of Greek yoghurt into the cream.

serves 8

800g rhubarb

100 g soft brown sugar

1 blood orange

juice and seeds of 7 passion fruit

350ml whipping cream

200g Greek yoghurt

7 tbs icing sugar

4 small meringues

Preheat oven 220 C

Trim and cut the rhubarb into 5 cm lengths and place in a large ovenproof dish. Finely grate the zest and squeeze the juice from the orange and add to the rhubarb. Sprinkle with the sugar and toss all together well. Spread out into a single layer and roast on the top shelf of the oven for about 15-20 minutes or until tender.

Tip the rhubarb into a sieve set over a small pan and leave to cool.

Place the pan with the rhubarb juices over a medium heat and simmer until syrupy and reduced by half.

Whip the cream until soft peaks, then stir in the yoghurt and icing sugar. Gently stir the rhubarb and the passion fruit into the cream. (reserve a little of the passion fruit to decorate)

Roughly smash up the meringues and carefully fold them into the cream. 

Pile into bowls or glasses and garnish each one with a drizzle of passionfruit. 

Serve immediately.

Meringues

Skye Gengalls recipe for meringue with a very sensual addition of vanilla extract in the meringue itself. This is a grest recipe for meringues. A delicate crisp shell on the outside with a little pillow of marshmallow in the centre. Always allow 60 g sugar per egg white.

6 egg whites at room temperature

pinch salt

360 g caster sugar

½ teaspoon vanilla extract

Preheat oven to 150 C. Line a baking tray with baking parchment.

Place the egg whites in a clean bowl and add the salt. Using an electric whisk beat the egg whites, slowly at first until they break down and begin to froth a little.

Increase the speed and beat until stiff peaks form. Add the sugar a little at a time, whisking continuously,  until stiff, and gorgeously glossy. Finally beat in the vanilla.

Place generous spoonfuls of meringue on the baking sheet allowing space for them to expand. Place in the oven and immediately turn the oven temperature down to 120 C. Bake for 45 minutes then turn oven off and leave the meringues to cool completely in the oven.