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

Mini meringues with white chocolate cream and poached rhubarb

Published: February 16, 2022 at 9:48 am
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 2

Tangy poached rhubarb and sweet white chocolate balance beautifully in this simple dessert, which uses shop-bought meringues for minimal effort but impressive results

Nutrition:
NutrientUnit
kcal717
fat52.1g
saturates32g
carbs54.5g
sugars54.4g
fibre2.8g
protein6.3g
salt0.2g
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Make these mini meringues with white chocolate cream and poached rhubarb, then check out our mini pavlovas, mini doughnuts, rhubarb compote and more easy dessert recipes.

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.

Try more rhubarb recipes here:

Rhubarb and ginger upside-down cake
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