Name: Mini meringues with white chocolate cream and poached rhubarb
Total time: 25 min
Yield: Serves 2
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

Two grey plates of mini meringues topped with white chocolate cream and slices of pink poached rhubarb

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.