But sometimes a little experimentation is required. Who would have thought that pistachio, the luxuriously fragrant nut with that popping green colour, would reveal itself as an excellent companion for rhubarb? Try it, please. Seriously.
This pudding looks so much more decadent than the prep merits. Yes, you need to stew the rhubarbs and roast the biscuits and pistachios hours ahead of serving, but this takes no more than half an hour of your time and that’s the cooking done. I love desserts that are prepared ahead – that way I can chat to my friends and relax instead of bustling around with saucepans and timers.
8 meringue nests
300 g rhubarb
50 g granulated sugar
1-2 teaspoons corn flour
50 g ginger biscuits
30 g pistachios, unsalted
1. First, make the rhubarb compote: Dice the rhubarb stalks into 1 inch bits and put in a saucepan. Pour the sugar over the rhubarb and add a couple of tablespoons of water. Bring to boil slowly over a medium heat and simmer until the rhubarb is stewed. Stir every now and then to keep from burning and to help the stewing along. This should take about 15 minutes. Now check the consistency: if it is too runny, add corn flour which has been mixed with some water – just a little bit at a time, stirring it in and checking the consistency to see if more is needed. Have a taste and see if it needs more sugar. When you are happy with your rhubarb compote set it to one side to let it cool.
2. Preheat the oven to 200 degrees celsius. Put the ginger biscuits and pistachios in a freezer bag and smash them with a rolling pin. Transfer to a baking sheet and roast in the oven for about 5 minutes, until they are starting to brown (watch them carefully – one minute too long and they could be blackened not browned!). Take them out and leave to cool.
3. Just before serving, arrange meringue nests on plates and spoon rhubarb compote into each of them. Sprinkle with ginger-pistachio topping. Tuck in and enjoy!