Almond meringue with rhubarb and custard

Serves 12-14

For the meringue

• 9 egg whites
• 500g caster sugar
• 120g whole almonds

For the rhubarb

• 12 rhubarb stems
• 1 lemon
• 1 orange
• 1 vanilla pod
• 4 tbsp golden caster sugar

For the custard

• 30g flour
• 30g cornflour
• 9 egg yolks
• 120g golden caster sugar
• 1 vanilla pod
• 750g whole milk

To finish

• 500g double cream
• 50g almonds

Step 1
Preheat the oven to 130C/265F/gas low.

Step 2
Line two large baking sheets with parchment.

Step 3
Scrupulously clean and dry a mixing bowl.

Step 4
Beat the egg whites until stiff peaks form and add the first bowl of sugar in a steady shower.

Step 5
Beat furiously, allowing no distractions, until peaks form once more.

Step 6
Add in the chopped almonds and the remaining sugar and fold in with care.

Step 7
Divide the meringue between the two baking sheets and form two roughly shaped discs.

Step 8
Pop them in the oven.

Step 9
Reduce the temperature to 100C/212F and bake for 1 hour, keeping an eye out for any misbehaviour.

Step 10
Remove them and set aside to cool.

Step 11
To cook the rhubarb, preheat the oven to 170C/335F/gas mark 3½.

Step 12
Trim and wash the rhubarb.

Step 13
Cut into 1cm long pieces, and lay in a wide baking sheet in one layer.

Step 14
Peel the lemon and the orange to achieve strips that can be laid in among the rhubarb.

Step 15
Split and scrape the vanilla pod.

Step 16
Juice the orange and lemon, stir in the vanilla, then spoon this over the rhubarb.

Step 17
Seal with tinfoil and bake in the oven for 25 minutes or so.

Step 18
Lift a corner of the tinfoil with care to see if the rhubarb is tender.

Step 19
If so, remove and let the rhubarb cool.

Step 20
To make the confectioner’s custard, sift the flours into a small bowl, and put the egg yolks and sugar in another, then beat wildly until lightened and pale.

Step 21
Split the vanilla pod and put in a heavy bottomed pan with the milk.

Step 22
Put this on a gentle heat and stir regularly as it comes to the boil.

Step 23
Reduce the speed of the beater and gently stir in the flours.

Step 24
Now pour in the infused milk in a steady stream.

Step 25
Mix well and add to the pan.

Step 26
Whisk this thoroughly until thickened then beat for a further minute to ensure the flour is cooked.

Step 27
Decant this mixture to a bowl.

Step 28
Cover with clingfilm, spiked a few times to allow the steam to escape.

Step 29
Cool and refrigerate.

Step 30
Whisk the double cream until soft peaks form.

Step 31
Remove the cover from the confectioner’s custard.

Step 32
Add a quarter of the cream to the custard, and then fold in the rest of the cream to form a creme chibouste.

Step 33
Put a spoonful of this creme on the plate to anchor the first disc of meringue, worrying not in the least should fissures and cracks appear.

Step 34
Heap on half the creme, spreading it only lightly over the meringue.

Step 35
Spoon on half the rhubarb.

Step 36
Lay on another spoonful of creme chibouste then lay on the second meringue.

Step 37
Pour on the remaining creme then follow with the remaining rhubarb.

Step 38
Strew over the chopped almonds and the job is done.