Meringue with Rhubarb and Orange Cream

This meringue with rhubarb and orange cream is my latest delicious discovery. I had planned to make something different, but I couldn't find raspberry rhubarb, only the regular kind, so I decided to make something else. And I'm glad I did, because it turned into a wonderful dessert. Meringue is always a good idea, right?

Meringue with rhubarb and orange cream

My kids, stuffed to the brim after dinner, each ate a huge meringue without a word, just giving me a thumbs up and smacking their lips loudly. I won't claim that M. and I behaved similarly, but we came close.

Meringue with rhubarb and orange cream

Just imagine: a crisp, delicate meringue, sweet orange cream and tangy rhubarb, which I adore :)

Instructions - meringue with rhubarb and orange cream:

Preheat the oven to 120°C (250°F).

Beat the egg whites until stiff. Gradually add 190 g of the sugar and keep beating until the whites are completely stiff and glossy. Line a baking sheet with parchment paper.

Spoon the meringue into a piping bag without a tip and pipe 6 nests, about 7-8 cm in diameter, onto the baking sheet. I started from the center and piped the meringue in a "snail" spiral, so that there was a dip in the middle and the edges were about 4 cm high. Bake, or rather dry them, for about 60 minutes on the second rack from the bottom, then let them cool in the oven with the heat off and the door slightly open. If the meringues start to brown, lower the temperature and bake them longer if needed.

Wash the rhubarb, cut it into 3 cm pieces and remove any stringy fibers/peel if necessary. You don't have to peel it completely, though. Scald the orange with boiling water, then zest and juice one half of it. Melt the remaining 110 g of sugar in a pot until it turns into a brown caramel, pour in the orange juice (about 3-4 tbsp) and 60 ml of water, and heat, stirring, until the sugar dissolves completely. Add the orange zest and the star anise and bring to a boil once. Add the rhubarb, cover and simmer until the rhubarb is tender. Set aside to cool.

Put the crème fraîche and egg yolks in a bowl and mix. Add the powdered sugar, vanilla seeds, 2 tbsp of orange juice and 1 tsp of zest, and heat everything over a water bath (double boiler), stirring, until the mixture thickens to the consistency of pudding. It can be a little thinner.

Spoon the orange cream into the meringues, decorate with the rhubarb and serve.

Enjoy!