Poached rosewater rhubarb with crunchy meringue ice cream
recipe

Tasteful Poached rosewater rhubarb with crunchy meringue ice cream Recipe

Create a fresh and fruity dessert in 10 minutes with this delicious poached rosewater rhubarb and crunchy meringue ice-cream.
Poached rosewater rhubarb with crunchy meringue ice cream
Prep Time : 0:05 | Cook Time : 0:05 | Total Time : 0:10 | Serving : 4 person.

Ingredients

  • 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

Method

  • Step 1

    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.

  • Step 2

    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.

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