Ingredients
110g/4oz stewed rhubarb
110ml/4fl oz cream, whipped
75g/3oz ricotta
30g/1oz icing sugar, sifted
2 egg whites, whisked until peaked
110g/4oz caster sugar
Method
1. Take a large pastry cutter or chef's ring. Place it on a flat serving plate. Spoon the rhubarb inside.
2. Place the cream, ricotta and icing sugar in a medium bowl. Mix well.
3. Spoon the cream and ricotta mixture on top of the rhubarb.
4. Prepare the meringue by gently folding the caster sugar into the egg whites.
5. Place the meringue mixture into a piping bag. Pipe over the cream and ricotta.
6. Take a kitchen blow-torch and heat the meringue until it turns golden. Alternatively put the meringue into a hot oven or under a hot grill until it turns golden.
