Rhubarb & Custard Vacherin with Stem Ginger Meringue

⏱ 180 min · Serves 8

A proper show-stopper: crisp shards of stem ginger meringue layered with clouds of vanilla custard cream, sharp roasted pink rhubarb and its rosy syrup. Crunch, cream and tartness in every forkful — and most of it can be made the day before.

Per serving: 525 kcal · 7.0g protein · 63.0g carbs · 27.0g fat

Ingredients

• 4 large egg whites (about 140g), at room temperature
• 250g caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 2 balls stem ginger in syrup, very finely chopped
• 1 tsp ground ginger
• 600g forced pink rhubarb, cut into 4cm lengths
• 100g caster sugar (for the rhubarb)
• Juice and pared zest of 1 orange
• 1 tbsp stem ginger syrup
• 300ml whole milk
• 1 vanilla pod, split (or 2 tsp vanilla bean paste)
• 4 large egg yolks
• 60g caster sugar (for the custard)
• 2 tbsp cornflour
• 400ml double cream, well chilled
• Handful of pistachios, chopped, to finish

Method

1. Heat the oven to 120C fan/140C. Line two large baking sheets with parchment and draw a 20cm circle on each.
2. Whisk the egg whites to soft peaks, then add the 250g caster sugar a tablespoon at a time, whisking to a stiff, glossy meringue that feels smooth between your fingers. Whisk in the cornflour and vinegar, then fold through the chopped stem ginger and ground ginger.
3. Spread the meringue into the two circles, swirling the tops. Bake for 1 hour 15 minutes, then turn the oven off and leave the meringues inside to cool completely, ideally overnight.
4. Turn the oven up to 180C fan/200C. Lay the rhubarb in a single layer in a roasting dish, scatter over 100g sugar, the orange juice, pared zest and ginger syrup. Cover with foil and roast 15-20 minutes until just tender but holding its shape. Lift the rhubarb out carefully with a slotted spoon.
5. Pour the roasting juices into a small pan and simmer 5 minutes to a loose syrup. Cool everything completely.
6. For the custard, heat the milk with the vanilla until steaming. Whisk the yolks, 60g sugar and cornflour in a bowl, pour over the hot milk whisking constantly, then return to the pan. Cook over medium heat, whisking, for 2-3 minutes until thick. Scrape into a bowl, press cling film onto the surface and chill until cold.
7. Whip the double cream to soft peaks. Beat the cold custard smooth, then fold in two thirds of the cream to make a billowing custard cream. Keep the rest of the cream for the top.
8. Set one meringue disc on a serving plate. Spread with half the custard cream, spoon over half the rhubarb and drizzle with syrup. Top with the second meringue, the remaining custard cream, the rest of the cream, then pile on the remaining rhubarb.
9. Drizzle with the last of the rosy syrup, scatter with pistachios and serve within an hour so the meringue keeps its crunch.