Create a fresh and fruity dessert in 10 minutes with this delicious poached rosewater rhubarb and crunchy meringue ice-cream.
Prep Time : 0:05 | Cook Time : 0:05 | Total Time : 0:10 | Serving : 4 person.
1 bunch rhubarb (500g), cut into 5cm lengths
2 tablespoons caster sugar
1 tablespoon rosewater
20 (60g) mini meringues, finely chopped
4 large scoops vanilla ice-cream
Place rhubarb, sugar and 1/4 cup water in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, covered, for 3 to 4 minutes or until rhubarb is just tender. Transfer to a bowl. Stir in rosewater. Cool for 5 minutes.
Meanwhile, place meringue on a plate. Rolls scoops of ice-cream in meringue to coat. Divide rhubarb mixture among serving dishes. Top with ice-cream. Sprinkle with any remaining meringue. Serve immediately.