Ingredients
- rhubarb 400g, cut into 3cm pieces
- caster sugar 3 tbsp
- double cream 300ml
- icing sugar 2 tbsp
- vanilla extract 1 tsp
- ready-made meringues 4, crushed
- ready-made vanilla custard 300g
Method
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STEP 1
Heat the oven to 180C/fan 160C/gas 4. Put the rhubarb in a large baking dish, scatter over the sugar and cover with foil. Bake for 10-15 minutes or until just tender.
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STEP 2
Whip the cream with the icing sugar and vanilla extract.
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STEP 3
Layer up the cream, rhubarb, meringue pieces and custard in four glasses (adding any syrup from the rhubarb dish).