Rhubarb vacherin – by Richard Guest

11 September 2006
Rhubarb vacherin – by Richard Guest

(serves eight)

For the rhubarb sauce 120g sugar
200ml water
Zest and juice of ½ lemon
150g rhubarb

For the rhubarb batons 300g sugar
500ml water
Zest and juice of ½ lemon
Rhubarb ice-cream (made with 400ml milk, 200ml double cream, 50g glucose, 3 egg yolks, 140g rhubarb purée)
40 baked meringue shapes
Dried rhubarb ribbons (made by lightly immersing in stock syrup, wiping off excess syrup and drying as normal)


To prepare the rhubarb sauce, boil the sugar, water, lemon and vanilla. Add the rhubarb and boil until tender. Blend to a purée.

Bring to the boil the sugar, water, lemon and vanilla for the rhubarb batons. Add the rhubarb and poach until tender making sure the liquid does not boil.

To assemble, arrange the batons and ice-cream on a plate and add five meringue shapes per portion. Dot the sauce around the plate and garnish the ice-cream with the rhubarb ribbons and mint.

by Richard Guest

Photo © Sam Bailey

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