Ingredients
- 400g rhubarb, cut into 3cm pieces
- 3 tbsp caster sugar
- 250g Stoneybrook Premium Frozen Whole Strawberries
- ½ cup icing sugar
- 1 tbsp lemon juice
- 100ml Meander Valley Dairy Crème Fraîche
- 1 tsp vanilla bean paste
- 9 store bought meringue nests
- 1 punnet fresh strawberries, sliced
- ¼ cup flaked almonds, toasted
Serves: 6
Preparation Time: 30 minutes
Difficulty: A little effort required
Attributes: Gluten-Free
Method:
- Place rhubarb, caster sugar and 2 tbsp water in a saucepan. Cook over medium heat for 8-10 mins or until rhubarb is just tender.
- Meanwhile place frozen strawberries, icing sugar and lemon juice in a medium saucepan. Bring to the boil, then simmer for 1 min while stirring. Transfer to a food processor, pulse until smooth. Set aside to cool.
- Use an electric whisk to beat crème fraîche and vanilla in a bowl until soft peaks form.
- Break up meringue nests and divide between 6 plates, top with crème fraîche mixture, rhubarb and fresh strawberries. Drizzle with strawberry sauce and scatter almonds.