These rhubarb mallows have a gorgeous gingery aftertaste- the perfect treat for kids and adults alike!
- 450g (1lb) rhubarb, trimmed and chopped
- 175g (6oz) caster sugar
- 15ml (1tbsp) stem ginger syrup
- 2 medium egg whites
- 10ml (2tsp) chopped stem ginger
Place the rhubarb, half the sugar and 60ml (4tbsp) water in a pan. Heat gently until the sugar dissolves, then cover and simmer for about 10 mins until the rhubarb is tender. Stir in the stem ginger syrup. Cool.
Whisk the egg whites in a grease-free bowl until stiff. Gradually whisk in the rest of the caster sugar to form a firm and glossy meringue.
Half-fill a frying pan with water and heat until gently simmering. Drop small spoonfuls of the meringue mixture into the water and poach for 2-3 mins until just set, turning once. Remove with a slotted spoon and drain on kitchen paper.
Divide the rhubarb between 4 serving glasses and top each with 3-4 poached meringues. Sprinkle with the chopped stem ginger. Serve immediately.