Rhubarb Syllabub

As the rhubarb keeps growing, I keep picking it and am joining in again with  May's Recipe for life challenge.   The ingredients for this month are rhubarb, a lemon and a spice, and so I have made a nice refreshing rhubarb syllabub.   This is my second entry into May's Recipe for life challenge. If you don't know what rhubarb tastes like you can read about it here. 


Ingredients
 for the fruit base

6 sticks rhubarb sliced
2 apples peeled and chopped 
1 teaspoon cinnamon
2 oz fruit sugar

for the syllabub

1/2 pt  "syrup" from the cooked fruit
1/2 pt alpro soya cream
1 pack gelatine
1 oz fruit sugar.

For the meringue

2 egg whites
1 oz fruit sugar
grated rind of a lemon.

method

add the cinnamon and fruit sugar to the rhubarb and apples and cook for 10 mins in some water. Leave to cool. Once cool pour the mix into a sieve to drain the juice from the fruit.

Split the fruit into 6 sundae glasses.

Make the syrup that you drained from the fruit up to 1/2 pint, add to a pan and bring to the boil.
Remove from the heat and quickly stir through a pack of gelatine, stirring well util all dissolved. Leave mix to cool. 

Once tepid beat alpro soya cream until  light and airy, and then beat in the fruit syrup. 

Pour on top of the fruit in the glasses.

Meringue

whisk the 2 egg whites until light and fluffy
stir in the lemon rind and
add the fruit sugar and re-beat until light and fluffy.

Place on baking parchment and cook for approx 1 hr at 100 oc.
turn off the oven and leave for another 2 hrs without opening the door. 

Once cool crush and place on top of syllabub. Or place a whole meringue on top. 

My meringues browned more than they should have done, probably because of the fruit sugar I used.  There fore they were a bit softer than they should have been, so I used mine whole instead of crushed. 


The syllabub was light and airy, made for a nice sweet and the cinnamon enhanced the flavours without being over powering.