Meringues with Rhubarb and Ginger Cream

I adore rhubarb – its sprightly pinkness brings cheer to the sometimes dreary late winter and early spring table.  When there isn’t much in the way of home grown fruit around, robust rhubarb persists in growing regardless of the cold, its brave stalks standing proud whatever the weather.  Technically of course rhubarb is a vegetable and can be used in savoury applications but this recipe is unashamedly a pud, sweet and lip smacking.

Meringues with their crisp carapace and yielding chewy middles topped with poached rhubarb scented with a hint of orange and finished off with billowing clouds of whipped cream studded with preserved ginger.  Properly good.  I make this pudding a lot when rhubarb is around – it is a dream of a make ahead and as such I couldn’t recommend it more highly for entertaining.  The meringues can be made days if not weeks ahead as long as they are stored in an airtight container.  The rhubarb can be cooked a couple of days in advance and kept in the fridge and the cream whipped with the ginger a couple of hours before you need it.  You could omit the ginger if it is not your thing and add some vanilla to the cream instead.   Finally, baked plums are also delicious when rhubarb is not around and go very well with the ginger.

Meringues with rhubarb and ginger cream

Ideally I prefer to roast rhubarb but in this case your oven is busy with the meringues so I’ve given a stovetop method.  If you have done the meringues ahead of time or have two ovens heat the other to 190 and put the rhubarb in a shallow dish with the sugar, orange zest and juice and bake for 15 minutes (see photograph below).

2 egg whites

100g caster sugar

Drop of oil

400g rhubarb, chopped into short pieces

40g caster sugar

1 orange, zest and juice (remember to zest before you juice!)

300ml double cream

1 globe and 1 tablespoon syrup preserved ginger, finely chopped

Preheat the oven to 140 and very lightly brush a parchment lined baking sheet with oil.  Whisk the egg whites until stiff (like shaving foam) then add the sugar spoonful by spoonful until satiny.  Divide into four blobs on the parchment and fashion into rough nests.  Put in the oven, turn down to 120 and leave for 2 hours.  They should be spot on but if they are still a tiny bit soft leave in the turned off oven until its cool and they are dry.  Meanwhile cook the rhubarb very gently in a pan with the sugar, orange zest and juice until the sugar is dissolved and the rhubarb soft but hasn’t fallen apart.  When you are ready to serve whip the cream with the ginger syrup until just holding its shape then fold through the chopped ginger.  Put a meringue of a plate, pile on the rhubarb followed by the cream.  If you are keen on ginger you can trickle a little more ginger syrup over or grate some orange zest over for prettiness.  Serves 4.

 

Brown Sugar Meringue Cake with Blackberries and Lemon Cream

Blackberry and Lemon meringue 2

It feels as if autumn may be rapping her chilly fingers on the door.  There was a frost this morning and a proper mist coming up off the river.  Whilst I am not ready to immediately dive headlong into winter stews and duvets of syrup puddings I am certainly happy to wrap up a little and enjoy the cool air and changes in the landscape.  Leaves are turning bronze and starting to flutter down into crunchy piles demanding to be kicked, cobwebs in the hedges are highlighted by the frosty dew and birds are collecting, swooping and considering a winter in the sun.  Relish these September days, before you know it we will be hearing about Hallowe’en and Christmas.

So, this is  belter of a pudding, just the ticket for this time of year whilst there are heaps blackberries around.  It is also very straightforward, you can make the meringue discs days in advance and I  have used a good store bought lemon curd.  Do make your own if you have the time and the energy, I didn’t and was perfectly happy with a shop version on this occasion.  Crunchy and chewy meringue, dusky and toffeeish from the brown sugar, vibrant lemony curd marbled into whipped cream and the deepest dark purple berries.

Most of the year the brambles are a pest in the garden, catching and scratching you endlessly.  At the moment though, I am delighted to see their little berries almost as black and shiny as the jet buttons on a Victorian governess.  Take delight in them as like all other seasonal treats they will be gone in a flash.  You could make this with those big, blowsy blackberries you can buy in the shops but that misses the point of these autumn treasures.  I picked the ones you see here whilst the meringues were cooking.

So have a go at this, it really is as stunning as it is delicious and if you miss the boat with the blackberries try it with some late autumn raspberries.

Blackberry and Lemon meringue 3

Brown Sugar Meringue Cake with Blackberries and Lemon Cream

The first time I marbled the lemon curd directly into the whipped cream and then spread it onto the meringue discs but I found it got a little lost.  I then blobbed the lemon curd onto the cream once this was already spread and then marbled it a little which I prefer as it is more distinct.  Obviously do as you choose.  Likewise use as much lemon curd as you like, I used just over half a jar.

3 egg whites

100g soft brown sugar

50g golden caster sugar

600g double cream

1/2 -3/4 jar good lemon curd

Blackberries, as many as you want

Zest of one lemon (optional)

A little icing sugar to dust

Draw two 20cm circles on baking parchment and put them onto baking sheets.  Preheat the oven to 140c.  Whisk the egg whites until soft peaks form and then add both sugars a spoonful at a time whisking well until you have a shiny, stiff mass.  Divide this between the two baking sheets creating two 20cm discs, smoothing the tops.  Bake for one hour swapping the tins half way and then turn off the heat but leave in the oven to cool with the door ajar.  When they are cool peel away the parchment and put one onto your serving plate, whisk the cream until just holding its shape and spread half onto the first meringue disc.  Dollop lemon curd over the cream and marble it slightly with a knife then scatter over some of your blackberries.  Place the second disc on top of this and repeat this time using up the rest of your blackberries.  Grate over a little lemon zest if you want and dust with icing sugar.  Serves 6.

Blackberry and Lemon meringue 5