Ingredients (Serves 6)
For the roasted rhubarb fool
- 1 tsp cornflour, plus 1 tsp extra to dust
- 150g/5oz caster sugar
- 3 large egg whites (ideally from eggs about 1 week old)
- 1 tsp vanilla extract
- tsp white wine vinegar
- Icing sugar to dust
- Mint sprigs to finish
- 500g/1lb 2oz rhubarb, trimmed and roughly chopped
- A little butter for greasing
- 3-4 tbsp caster sugar
- Little honey to drizzle
- 400ml/14fl oz Greek yoghurt
Heat the oven to 140°C, 275°F, Gas 1. Draw 6 circles, 8cm/4in in diameter, on a sheet of silicone paper or baking parchment. Invert the paper onto a lightly-oiled baking sheet and lightly dust with cornflour. Mix the cornflour with 1 tbsp of the sugar in a small bowl and set aside.
Beat the egg whites in a greasefree bowl to firm peaks, taking care not to over whisk. Gradually beat in the remaining sugar, 1 tbsp at a time, and whisk until thick and glossy. Fold through the cornflour mixture, vanilla and vinegar.
Spoon the meringue into a large piping bag fitted with a 1-1.5cm plain nozzle. Pipe concentric rounds over each circle to create a disc, then pipe 2 rings on the rim to form a shell. Bake for 40-45 minutes until dry and crisp. Turn off the oven and leave the meringues to cool slowly inside.
Peel the meringues off the paper and store in an airtight container.
For the fool, heat the oven to 200°C, 400°F, Gas 6. Place the rhubarb in a lightly buttered roasting tin, sprinkle with the sugar and toss well. Roast for 15-20 minutes until tender. Tip the rhubarb and juices into a bowl, drizzle with honey and leave to cool completely.
To serve, ripple the roasted rhubarb and juices through the yoghurt to make a fool. Dust the meringue shells with a little icing sugar and place one on each plate. Spoon in the fool and top with a mint sprig.