Make these mini meringues with white chocolate cream and poached rhubarb, then check out our mini pavlovas, baked alaska, mini doughnuts, rhubarb compote and more dessert recipes. Also perfect your technique with our basic meringue recipe.


  • 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


  • 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


Adam Bush Chef Portrait
Adam BushDeputy food editor

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