Lemon Garlic Lamb Chops with Spinach and Cannellini Beans

Rhubarb Eton Mess

Ballyknocken letter B

Serves 4

For the rhubarb
350g rhubarb, leaves removed
100g caster sugar (to taste)
½ tsp ground ginger

4 (about 100g) medium meringues
350ml double cream
3 tbsp icing sugar
1tsp vanilla extract

Mint leaves, to decorate

You will need 4 pretty glasses

Preheat the oven to 180°C/fan 160°C/ gas 4.
To prepare the rhubarb, rinse the rhubarb and slice into lengths of 5cm.
Place the rhubarb onto a parchment lined roasting tray, sprinkle over the sugar and ginger and roast for 15 to 18 minutes or until just soft. The rhubarb must be cold when using.
Lightly crush the meringues.
Pour the cream, icing sugar and vanilla extract into a bowl and whisk lightly – taking care not to over whip it.
To assemble, place some meringue pieces into each glass, spoon some rhubarb over with a little of the juice.
Spoon a layer of cream on top and add a little roasted rhubarb on top and decorate with mint leaves.
Serve immediately.

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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