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- Place the rhubarb in a saucepan over a medium heat. Stir in the sugar and water, then cover with a lid.
- Cook for 15–20 minutes, stirring occasionally, until the rhubarb has completely broken down. Leave to cool.
- Add half of the compote to the bottom of serving glasses.
- Add a layer of whipped cream, then top with another layer of compote. Add crushed meringues and top with a few chopped pistachios to serve.
Per serving: 313kcals, 16.1g fat (9.9g saturated), 43.5g carbs (39g sugars), 79.6g protein, 1.6g fibre, 0.037g sodium
Gluten-freeSweet thingsLow-fatSpecial OccasionsMeringueFruit dessertsDinner partyMake it HealthyVegetarian
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