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Ingredients
Method
1. Boil the water in a saucepan and dissolve the sugar, stirring constantly. Add half the lemon zest and rhubarb and cook for 1-2 minutes, or until the rhubarb has softened.2. Drain the rhubarb, then pile into a large mixing bowl with the meringues, whipped double cream, and half of the almonds. Stir together well.
3. To serve, spoon the mixture into a glass dessert bowl and sprinkle over the rest of the almonds and lemon zest.
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Latest Comment
i made on easter sunday after lamb dinner ,so easy to do and got rhubarb out of my garden,it tasted great and yummy.