Ingredients
4 tsp cornstarch, plus 1 tsp extra to dust
3/4 cup superfine sugar
3 large egg whites (ideally from eggs about 1 week old)
1 tsp vanilla extract
1/2 tsp white wine vinegar
confectioners' sugar, to dust
mint sprigs, to finish

Creamy Roasted Rhubarb
1 lb rhubarb, trimmed and roughly chopped
a little butter, to grease
3-4 tbsp superfine sugar
a little honey, to drizzle
1 3/4 cups strained plain yogurt

Method
Heat the oven to 250º F. Draw 6 circles, 3 inches in diameter, on a sheet of silicone paper or baking parchment. Invert the paper onto a lightly oiled baking sheet and lightly dust with cornstarch. Mix the cornstarch with 1 tbsp of the sugar in a small bowl and set aside.

Beat the egg whites ina clean, grease-free bowl to firm peaks, taking care not to overwhisk. Gradually beat in the remaining sugar, 1 tbsp at a time, and whisk until thick and glossy. Fold through the cornstarch mixture, vanilla, and vinegar.

Spoon the meringue into a large pastry bag fitted with a 1/2 - 5/8 inch plain tip. Pipe concentric circles over each circle to create a disc, then pipe two rings on the rim to form a shell. Bake for 40-45 minutes until dry and crisp. Turn off the oven and let the meringues cool slowly inside. (Ideally make them the evening before and let cool in the oven overnight.) Peel the meringues off the paper and store in a container.

For the rhubarb, heat the oven to 400º F. Place the rhubarb in a lightly buttered roasting pan, sprinkle with the sugar, and toss well. Roast for 15 to 20 minutes until tender. Tip the rhubarb and juices into a bowl, drizzle with honey, and let cool completely.

To serve, ripple the roasted rhubarb and juices through the yogurt. Dust the meringue shells with a little confectioners' sugar and place one on each serving plate. Spoon in the rhubarb and top with a mint sprig.

Recipe courtesy:
Gordon Ramsay, from his cookbook Healthy Appetite

Submit Your Favorite Recipes »