Tangy poached rhubarb and sweet white chocolate balance beautifully in this simple dessert, which uses shop-bought meringues for minimal effort but impressive results
Ingredients
- 75g white chocolate, finely chopped
- 150ml double cream
- 300g rhubarb, cut into 4cm pieces
- 35g caster sugar
- 1⁄2 lemon, juiced
- 1⁄2 tsp vanilla bean paste
- 2 shop-bought meringues
Method
- STEP 1
Put the white chocolate in a heatproof bowl and heat 100ml of the cream in a small pan until just simmering. Pour the cream over the chocolate, leave for 1 minute, then stir until the chocolate is completely melted. Cover the surface and chill for 2 hours.
- STEP 2
Put the rhubarb in a pan with the sugar and lemon juice, then cook gently for 10-15 minutes, or until the rhubarb is soft but not collapsing. Cool, then chill.
- STEP 3
Pour the remaining cream into the white chocolate mixture and gently whip to soft peaks using an electric whisk. Fold in the vanilla bean paste.
- STEP 4
Put the meringues onto two plates, then spoon on some of the cream. Top with the rhubarb and serve.
