Rhubarb, Custard and Ginger Fool

Method

• 1

  Step 1

  Whisk the egg whites until soft peaks.
• 2

  Step 2

  Add the caster sugar slowly on a high speed until thick and glossy.
• 3

  Step 3

  Spread the meringue onto parchment and place in the oven at 90oC for 1 hour.
• 4

  Step 4

  Turn the oven up to 180oC and make the crumble mix as per instructions and bake in the oven for 5 mins then add the al-monds and cook for a further 3 mins. Allow to cool.
• 5

  Step 5

  Mix together the rhubarb, creme fraiche, pureed stem ginger, icing sugar and broken meringue pieces.
• 6

  Step 6

  Layer up in a nice glass with almond crumble, a spoon full of custard, fool mix, more crumble, custard and fool. Finish with a few pieces of rhubarb and serve immediately.