• For the meringues

  • 4 large egg whites

  • 200g golden caster sugar

  • 1 pinch salt

  • For the rhubarb compote

  • 100ml boiling water

  • 3 tbsp golden caster sugar

  • 4 sticks of rhubarb (approx 450g) chopped in rounds

  • 1 tsp rose water

  • For the cream

  • 500ml double cream

  • 1 vanilla pod

  • Toasted almond slivers and crystallised rose petals to serve


  • 1.

    First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1.

  • 2.

    In a clean bowl or mixer whisk the egg whites until they reach firm peaks

  • 3.

    Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.

  • 4.

    Line a large baking tray with non stick baking parchment – use a little dab of the meringue mixture to stick it down.

  • 5.

    Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.

  • 6.

    Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.

  • 7.

    Whip the cream until it forms soft peaks.

  • 8.

    Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.

  • 9.

    Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.

  • 10.

    Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.

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