- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Ile flottante
With rockin’ rhubarb
- Vegetarianv
- Gluten-freegf
With rockin’ rhubarb
- Vegetarianv
- Gluten-freegf
“This classic French meringue dessert is so easy to make, but utterly decadent and really impressive ”
Serves 10
Cooks In1 hour 10 minutes
DifficultyShowing off
Jamie MagazineFruitDinner PartyEaster treatsMother's dayFrench
Nutrition per serving
-
Calories 476 24%
-
Fat 31g 44%
-
Saturates 17.7g 89%
-
Sugars 38g 42%
-
Protein 9.5g 19%
-
Carbs 38.6g 15%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Method
Ingredients
- 800 g rhubarb , cut into 6cm pieces
- 4 tbsp golden caster sugar , or to taste
- 2 oranges , zest and juice of
- 500 ml whole milk
- 500 ml double cream
- 6 tbsp golden caster sugar
- 1 vanilla pod , split, seeds scraped
- 8 free-range egg yolks , 3 whites reserved for the meringues
- 150 g caster sugar
- 1.5 litres semi-skimmed milk
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Ingredients
Method
- Preheat the oven to 200°C/gas 6. Cut the rhubarb into 6cm pieces and place in an ovenproof dish along with the sugar. Add the zest and juice of both oranges, then cover with foil and roast in the oven for 15–20 minutes, or until softened – the cooking time may vary, depending on the thickness of your rhubarb. Taste it and add a little more sugar if you like.
- Transfer the rhubarb to a plate, set aside, and pour the roasting juices into a pan. Boil it for a few minutes until it forms a thick syrup, then set this aside too.
- To make the custard, pour the milk, cream and 4 tablespoons of the sugar into a pan. Split the vanilla pod in half and scrape out the seeds, adding both to the pan. Bring it to the boil over medium heat, stirring continuously, then remove from the heat and leave to cool slightly.
- Place the egg yolks in a large bowl and beat in the remaining sugar to combine. Remove the vanilla pod from the milk, then slowly whisk the warm milk mixture into the yolks. Return the custard to the pan and place over a low heat for a few minutes, stirring continuously, until it coats the back of a spoon. Sieve it into a clean bowl, cover the surface with a layer of clingfilm to stop it forming a skin, and set aside.
- Make the meringues by placing the egg whites in a clean bowl and beating them with an electric whisk until they form firm peaks. Continue whisking as you add the sugar, then turn up the mixer and whisk for about 7 minutes, or until they’re white and glossy.
- To poach the meringues, pour the milk into a wide, shallow saucepan over a medium heat and warm it through until it just begins to simmer. Float 3 or 4 heaped tablespoons of the meringue mixture on the hot milk, making sure they are well spaced out to allow them to expand. Cook for about 30 seconds, then turn over and cook for 30 seconds more, or until they’re firm.
- Using a slotted spoon, transfer the meringues to a plate lined with kitchen paper, to absorb any milk. Repeat with the remaining meringue mixture, discarding the milk once you’ve finished.
- Spoon the custard into serving bowls, top with the roasted rhubarb – stirring a little for a rippled effect, if you like – then finish by placing a meringue island on top. Drizzle with rhubarb syrup and serve right away.
Related features
Easy fruit crumble recipes
10 sweet raspberry recipes
Summer recipes for Wimbledon
Recipe From
Jamie Magazine
By Jamie Oliver
Related video
How to make perfect meringue: Cupcake Jemma
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited