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Pistachio and rhubarb meringue cake


Serves: 8
timePrep time: 40 mins
timeTotal time:
Pistachio and rhubarb meringue cake
Recipe photograph by Maja Smend

Pistachio and rhubarb meringue cake

If you make the meringues and rhubarb the day before, this dessert is just a last-minute assembly job, leaving you free to be a relaxed host

Serves: 8
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
661Kcal
Fat
39gr
Saturates
22gr
Carbs
69gr
Sugars
69gr
Fibre
1.5gr
Protein
9gr
Salt
0.2gr

Alex Head, owner of Social Pantry

Alex Head, owner of Social Pantry

Alex Head is the owner of London events and catering company Social Pantry, as well as Social Pantry Cafe in Battersea. 
See more of Alex Head, owner of Social Pantry’s recipes
Alex Head, owner of Social Pantry

Alex Head, owner of Social Pantry

Alex Head is the owner of London events and catering company Social Pantry, as well as Social Pantry Cafe in Battersea. 
See more of Alex Head, owner of Social Pantry’s recipes

Ingredients

  • 6 large egg whites
  • 300g caster sugar
  • 75g golden caster sugar
  • 50g pistachios, finely chopped
For the rhubarb
  • 500g rhubarb
  • juice of ½ orange
  • 100g caster sugar
  • 1 tsp vanilla bean paste or extract
To fill
  • 600ml whipping or double cream
  • 3 tbsp icing sugar
  • 200g thick Greek yogurt
  • 25g pistachios, roughly chopped

Step by step

Get ahead
Prepare the meringue layers at least 1 day ahead. They will keep for up to 2 weeks in an airtight container, or can be frozen. The rhubarb compote can be made a day ahead.
  1. Preheat the oven to 120°C, fan 100°C, gas 1⁄2. Line 2 baking trays with baking paper and mark out a long rectangle or the shape of the meringue you want on each piece – around 30cm x 20cm. I always feel a rectangle is fun! Turn the paper over.
  2. In a large, spotlessly clean bowl, whisk the egg whites until they have stiff peaks. Add in both sugars, spoonful by spoonful, until the meringue is stiff, glossy and not grainy. Fold in the finely chopped pistachios.
  3. Spoon the meringue onto the lined trays; and spread over the outline evenly with the back of a spoon.
  4. Cook for 50-60 minutes, then switch off the oven and leave the meringues inside the oven to cool overnight.
  5. Cut the rhubarb into 2.5-3cm chunks and place in a heavy-based saucepan with the orange juice, 2 tablespoons of water and the sugar. Cook over a low heat, uncovered, for 5 minutes, stirring occasionally. You don’t want the rhubarb to break down too much so take it off the heat when it has softened. Gently sieve out the rhubarb and leave to one side in a bowl, and return the liquid to the pan. Reduce over a high heat until it’s a thick syrup. Stir in the vanilla, pour over the rhubarb and leave to cool.
  6. Whisk the cream and icing sugar until fairly thick. Stir in the yogurt, 2 spoonfuls of the rhubarb syrup from the compote and check for sweetness. Add in more icing sugar if you need to.
  7. To serve, place the first meringue layer on a serving plate or board and spoon or pipe on half the cream and about a third of the rhubarb, using a draining spoon to leave the syrup in the bowl. Add the next layer of meringue and the rest of the cream; spoon on the remaining rhubarb and sprinkle with the pistachios. Drizzle over the remaining syrup just before serving, if you like.

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