Ingredients
| POACHED MERINGUE | |
| 150g caster sugar | |
| 8g egg white powder (optional) | |
| zest of ½ lemon | |
| 150g egg whites | |
| LEMON CURD | |
| 100ml lemon juice | |
| 60g sugar | |
| 60g butter | |
| 3 whole eggs | |
| 6 egg yolks | |
| POACHED RHUBARB | |
| 200ml water | |
| 200g sugar | |
| 2-3 tablespoons dried hibiscus or use hibiscus teabags | |
| 12 stalks rhubarb, washed, wiped, ends removed | |
| ALMOND CRUMBLE | |
| 150g butter, diced, at room temperature | |
| 150g ground almonds | |
| 150g caster sugar | |
| 150g flour | |
| 2 tablespoons vanilla extract | |
| TO SERVE | |
| 250g vanilla yoghurt |
This dessert is based on a classic technique but allows for simple steaming of the meringue rather than poaching it in milk. The meringue is best made a few hours before serving.
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Instructions
| 1. | POACHED MERINGUE |
| 2. | Cut a piece of baking paper to fit a steamer. |
| 3. | Whisk together the sugar, egg white powder and lemon zest. |
| 4. | Put the egg whites into a separate bowl and whip to soft peaks. |
| 5. | Gradually add the sugar mixture one-third at a time, whipping until it forms medium-firm peaks, it has tripled in volume and the sugar is dissolved. |
| 6. | Spoon dollops of the meringue onto the baking paper, put into the steamer and steam for 5 minutes until set. |
| 7. | Transfer to a lined tray or plate and cover. |
| 8. | LEMON CURD |
| 9. | Combine the lemon juice, sugar and butter in a pan and heat until the sugar has dissolved and the butter has melted. |
| 10. | Put the whole eggs and egg yolks into a bowl and pour the sugar mixture over. Mix then add back to pan. |
| 11. | Cook on a medium heat until the mixture thickens, about 15 minutes. Be careful not to overcook it or mixture will split. |
| 12. | Pass through a strainer and keep it covered so a skin doesn’t form before using it. |
| 13. | POACHED RHUBARB |
| 14. | Put the water, sugar and hibiscus into a pan and boil for 10 minutes to make a syrup. Strain |
| 15. | Chop the washed rhubarb into ½cm slices, put into a clean pot with the hibiscus syrup and bring to a simmer. |
| 16. | Cook until the rhubarb is tender and fully cooked about 5 minutes. Refrigerate until needed. |
| 17. | ALMOND CRUMBLE This can be done several days in advance and kept in an airtight container. |
| 18. | Heat the oven to 170℃. |
| 19. | Mix all the ingredients by hand, rubbing the butter in – it’s OK for it to be a bit rough so you have some fine crumble and some larger chewier chunks. |
| 20. | Spread onto a lined tray and bake until golden brown, about 15 minutes, stirring halfway through. |
| 21. | TO SERVE |
| 22. | Put a big spoonful of lemon curd in the base of a small dessert bowl or cocktail glass. |
| 23. | Put 1-2 meringues on top. |
| 24. | Gently spoon the yoghurt over the top of the meringue and then add spoonfuls of rhubarb and crumble. |
Recipes & food styling Casey McDonald / Photography Florence Charvin