Happy Friday, friends! Kerry here with another fantastic guest post from a brilliant blogger, this its time the talented Sarah! Thank you so much for the wonderful marriage advice Sarah!
I’m Sarah from Taming Twins, and I’m bringing you a recipe today as Kerry is busy living it up on her glorious honeymoon.
I’ve been married for 6 whole years. What advice can I give newly-weds I wonder? Learn to compromise, make each other a cup of tea often, chat over dinner, laugh a lot and when your husband, in the middle of winter, puts the chicken feed bins on top of your rhubarb patch and kills it off, it’s important to remember forgiveness… That last one might be a bit fresh in my mind. So, no rhubarb from our garden this year. But there’s still plenty of it to buy in our local farm shop so our marriage has survived. Phew.
I bloomin’ love rhubarb. I didn’t understand it for years. Why eat fruit that is so tart you need to add a pile of sugar to eat it? Well, it’s that delicious sweet and sour thing, like sour boiled sweets, that make you suck in your cheeks and screw up your face. The trick is to not add too much sugar, you want it to remain sharp but with a sweet edge.
This recipe pairs that tart fruit with dreamy soft double cream and the pleasing crunch of meringue and pistachios. It’s a fantastic pudding for summer parties. Just put it together at the last minute so it doesn’t go soft.
- 5 Large free range eggs, whites only (you can freeze the yolks for hollandaise or lemon curd another day)
- 125g Soft light brown sugar
- 125g Caster sugar
- 600g Rhubarb cut into chunks
- 50g Caster sugar (or more or less to taste, it will depend on your rhubarb)
- 3 Tablespoons of honey
- 300ml Double cream
- 3 Tablespoons of icing sugar
- 3 Tablespoons of pistachio nuts
- Preheat the oven to 150C.
- Line a baking sheet with baking parchment or baking paper (it's important to use this, not greaseproof paper as these have a coating that means the meringue won't stick.) Draw a circle on the paper using a pencil and a side place.
- In a very clean bowl, whisk your egg whites until they make soft peaks.
- Add the sugars a tablespoon at a time, whisking very well between each addition.
- Whisk until the meringue is forming still peaks.
- Dollop or pipe it onto your baking paper template. I piped mine using a disposable piping bag with about 3cm snipped off of the end.
- Bake for an hour and then switch the oven off and allow the meringue to cool inside.
- Meanwhile, pop the rhubarb, caster sugar and honey in a pan with the lid on over a low heat for about 10 minutes or until the rhubarb is soft, but still holding it's shape. Allow to cool.
- Whisk the double cream with the icing sugar until it forms soft peaks.
- When the meringue and rhubarb are totally cold, place the meringue on a serving plate, dollop on the double cream, top with the rhubarb and sprinkle with nuts.
Thanks for having me Kerry!