Step 1Whisk the egg whites until soft peaks.
Step 2Add the caster sugar slowly on a high speed until thick and glossy.
Step 3Spread the meringue onto parchment and place in the oven at 90oC for 1 hour.
Step 4Turn the oven up to 180oC and make the crumble mix as per instructions and bake in the oven for 5 mins then add the al-monds and cook for a further 3 mins. Allow to cool.
Step 5Mix together the rhubarb, creme fraiche, pureed stem ginger, icing sugar and broken meringue pieces.
Step 6Layer up in a nice glass with almond crumble, a spoon full of custard, fool mix, more crumble, custard and fool. Finish with a few pieces of rhubarb and serve immediately.
- 200 ml Country Range Ready to Serve Custard
- 100 g Country Range Crumble Mix
- 30 g Country Range Flaked Almonds
- 100 g Country Range Solid Pack Rhubarb
- 100 g Country Range Crème Fraiche
- 10 g icing sugar
- 10 g stem ginger
- for meringue
- 50 g Country Range Free Range Medium Eggs (whites)
- 100 g caster sugar
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