Recipe Rhubarb Meringue

A speculoos is a crunchy and spicy biscuit, typical of Belgian and Dutch cuisine.

INGRÉDIENTSFor the rhubarb compote

• 800 g rhubarb (fresh or frozen, depending on the season)
• 150 g brown sugar
• 12 speculoos biscuits

For the meringue

• 250 g caster sugar
• 4 tbsp water
• 4 egg whites
• 1 pinch of salt

PRÉPARATION

1. Wash and peel the rhubarb.
2. Cut it into 1 cm pieces.
3. Cook the rhubarb with the brown sugar for 30 minutes to obtain a compote with pieces. Let cool.
4. Crumble the speculoos and divide them among 4 ramekins.
5. Add the rhubarb compote on top and let cool.
6. Heat the caster sugar with the water until the consistency is syrupy.
7. Beat the egg whites until stiff peaks form with a pinch of salt.
8. Pour the syrup in thin streams into the egg whites while constantly beating.
9. Whisk until the meringue has cooled, then place it in a piping bag with a fluted nozzle.
10. Preheat the oven grill.
11. Place a spiral of meringue in each ramekin and place them under the grill for 2 minutes to brown them.