Delicious Rhubarb!

Rhubarb makes for great dessert: it tastes lovely but isn't too sweet. It's fantastic in crumble, but for those with little time on their hands, I recommend this, much quicker and simpler, recipe. The combination of the compote and cream is perfect, and the addition of the meringue adds a lovely crunch. 

Ingredients (serves 4): 

500gr rhubarb
30gr sugar (the original recipe used 50gr but that's way too much)
40gr meringue
250ml whipping cream
1 teaspoon vanilla sugar
2 tablespoons of white wine


Preparation: 

1. Peel the rhubarb and cut into 2cm pieces. In a saucepan mix the fruit, white wine and sugar. Bring to a boil, reduce the heat and allow to simmer for a few minutes until the rhubarb is soft (rhubarb has a high water content, so this goes very quickly). Allow to cool off completely,


2. Roughly chop the meringue. Whip the cream, adding the vanilla sugar as you go. 


3. Fill 4 glasses with the rhubarb, cream, and meringue. Serve immediately.