We're ecstatic to bring you this Spring recipe by the multi-talented Keith, Pastry Chef at E5 Bakehouse.* Many and varied are Keith’s talents, but conjuring up delectable desserts is without a doubt one of his strongest skills. Originally hailing from Australia, he has moved north for a chance at two stonefruit seasons in a year, and is now plying his trade in the northern hemisphere.

Instagram: keithwatch

RHUBARB, ROSE & STRAWBERRY MERINGUE

Serves: 4

The optimism of Spring is infectious – between the warmer weather, longer days and the abundance of Spring blossom, it’s hard not to be looking at the world through rosé-coloured glasses.

Unmistakably pink, this beautifully fruity concoction is lifted with the heady scent of rose geranium. It can be enjoyed simply for breakfast with yoghurt and a sprinkling of granola, or folded together with some crushed meringue and whipped cream for an elegant twist on the traditional Eton Mess.

This is a great way to use up any leftover rosé, or in my case, a great excuse to open a bottle!

Ingredients 

• 1 x 400gm bunch Rhubarb, washed and trimmed
• 150g caster sugar
• 6-8 medium-size rose geranium leaves
• 1 tsp vanilla extract
• 200ml Premier Estates Sparkling Grand Rosé
• 250g British strawberries, washed and hulled
• 4 meringues
• 300ml Whipped Cream

What else

Large baking tray

Foil 

Instructions

1. Preheat oven to 180°C (gas mark 4)

2. Cut the rhubarb into lengths of about 2 inches

3. Toss the rhubarb with the sugar, geranium and vanilla, ensuring it is well coated. Allow to macerate for at least 30 minutes or overnight

 

4. In a large baking tray, spread the rhubarb in a single layer and pour the wine over it

5. Cover with foil and bake for about 20 minutes, until the rhubarb feels just tender when lightly pressed with a finger

6. Allow it to cool in the tray until room temperature, then chill; be careful – the rhubarb will collapse if handled while it’s still hot

7. When fully cooled, remove the geranium leaves. Slice the strawberries and fold them through the rhubarb

8. Add a dollop of whipped cream to the meringues. This can be store bought or homemade. If you can only find Whipping Cream, use an electric whisk to beat this till it becomes thicker in consistency.

 

9. Carefully top the meringues with the rhubarb and strawberry mixture. Top with rose geranium petals to add that extra touch of Spring.

Tips

• Rose geranium is a hardy shrub, commonly grown at home and definitely worth seeking out. Ask your family or friends, forage around your neighbourhood or visit you local garden centre – I guarantee there is a plant close by!
• I try to use the pinkest stalks of rhubarb I can find; the flavor is the same, but they look much nicer
• This recipe would be equally as delicious with Prosecco if there were any leftovers of that instead

 

Loved this recipe? Get your Grand Rosé here and share your success (or failure) with us on Twitter, Facebook or Instagram.

 

*Please note, this is not a recipe associated with E5 Bakehouse but instead solely the creation of a wonderful chef.