Rhubarb &
Raspberry
Frosted Meringue
Slice
Method
Have three baking trays prepared, lined
with baking parchment. Draw a template
of a rectangle, approx 6” x 10”.
Ingredients
Meringue
• 300gms Glace Cherries,
quartered, rinsed and dried
• 300 gms Egg Whites (you can buy
these in a carton in good
supermarkets)
• 600gm Caster Sugar
Pre-heat your oven to 200ºc. Liberally
line a large roasting tray with greaseproof
paper and then pour the caster sugar
in to the tray and pop it in to the oven to
heat the sugar through whilst you whisk
your egg whites. In a clean dry bowl
whisk your egg whites until they form
stiff peaks. By the time they are ready,
the sugar will be ready too. Remove the
sugar from the oven and reduce the oven
heat to 100ºc. Slowly add the hot sugar to
the stiff egg whites a spoonful at a time,
ensuring the sugar is mixed in well after
each spoonful, then whisk for a further
five minutes. Your white meringue should
now look thick and glossy and when you
rub a bit between your fingers it should
be smooth, all the grains of sugar should
have dissolved. If it still feels grainy, whisk
it for a further 5 minutes on a high speed.
• Food Colouring
Rhubard & Raspberry Fool
I’ve created this recipe to once again
use something seasonal and to have a
different take on how meringue is used. I
used to really struggle with meringues but
have managed to perfect it in the last year
or so – if this applies to you too, please
do give this recipe a go. Just remember,
48
your mixing bowl and whisk need to be
super clean, not a spot of grease or the
meringues won’t work. You can always
wipe your bowl around with a slice of
lemon to make double sure! You will need
three large plastic disposable piping bags
and a 1cm round hole nozzle.
• 800gms Fresh Rhubarb
• 50gms Granulated Sugar
• 200gms Fresh Raspberries
• 200ml Fresh Custard
• 200ml Double Cream
When your meringue is fully mixed get
your plastic piping bag with a large round
nozzle and paint lines of food colouring
all the way up the inside of the nozzle
and bag, around four or five lines will do.
Fill your piping bag 2/3rds full with the
meringue mix.
With your rectangular template under
the baking parchment of your first tray,
pipe lines of the meringue (almost like
sticks of rhubarb) on to the parchment.
Ensure that each piped line touches
the last one. When you have filled
the template, remove it from beneath
the parchment and place it under the
parchment of the next baking tray.
Repeat the piping process until all three
trays are piped. You may need a new
piping bag for each tray, which will need
to have the lines painted and filled each
time you start piping.
If you have any spare meringue, fill the
piping bag and pipe some “kisses” or
meringue shells of a shape you choose
with the left over meringue.
Pop the piped meringue trays into the
oven. Bake the rectangles for approx
1.5hrs and the kisses for approx 1hr.
Whilst the meringues are baking wash
and chop up the rhubarb in to small
chunks and place in a saucepan with the
50gms of sugar and 100ml water. Cook
until soft then strain the juice away and
allow to cool.
Whisk your double cream until it has stiff
peaks then gently stir in the custard, cold
rhubarb and raspberries. If you prefer
your raspberries more crushed, then mix
with an electric mixer – this also gives the
fool a pretty pink colour.
When the meringues are cool start
your stacking. Lay on a flat surface two
pieces of clingfilm which are crossed
over and that you will then be able to
wrap around your meringue slice. Gently
place the first meringue rectangle on the
clingfilm then spoon your fool on top of
it to form a nice thick layer, don’t worry
too much if it spills over the sides. Place
the next meringue rectangle on top
then another layer of fool and finally the
third meringue rectangle. Any fool that
has squidged out of the sides can be
eased back in with a flat knife, then wrap
the whole slice firmly but gently in the
clingfilm and