Poached Rosewater Rhubarb With Crunchy Meringue Ice Cream

Create a fresh and fruity dessert in 10 minutes with this delicious poached rosewater rhubarb and crunchy meringue ice-cream.

The ingredient of Poached Rosewater Rhubarb With Crunchy Meringue Ice Cream

• 1 bunch rhubarb 500g cut into 5cm lengths
• 2 tablespoons caster sugar
• 1 tablespoon rosewater
• 20 60g mini meringues finely chopped
• 4 large scoops vanilla ice cream

The Instruction of poached rosewater rhubarb with crunchy meringue ice cream

• place rhubarb sugar and 1 4 cup water in a medium saucepan over medium high heat bring to the boil reduce heat to medium simmer covered for 3 to 4 minutes or until rhubarb is just tender transfer to a bowl stir in rosewater cool for 5 minutes
• meanwhile place meringue on a plate rolls scoops of ice cream in meringue to coat divide rhubarb mixture among serving dishes top with ice cream sprinkle with any remaining meringue serve immediately

Nutritions of Poached Rosewater Rhubarb With Crunchy Meringue Ice Cream

calories: 249 994 calories
calories: 5 2 grams fat
calories: 3 6 grams saturated fat
calories: 45 grams carbohydrates
calories: n a
calories: n a
calories: 4 3 grams protein
calories: 12 milligrams cholesterol
calories: 61 milligrams sodium
calories: https schema org
calories: nutritioninformation