This was a definite hit.
·
400g rhubarb, cut into 3cm pieces
·
3 tbsp caster sugar
·
300ml double cream
·
2 tbsp icing sugar
·
1 tsp vanilla extract
·
6 ready-made meringues, crushed
·
300g ready-made vanilla custard
Heat the oven to 180C/fan 160C/gas 4. Put
the rhubarb in a large baking dish, scatter over the sugar and cover with foil.
Bake for 10-15 minutes or until just tender. OR use a saucepan till tender.
Whip the cream with the icing sugar and
vanilla extract.
Layer up the cream, rhubarb, meringue
pieces and custard in four glasses (adding any syrup from the rhubarb dish).
