This is such a simple menu to prepare for your guests, allowing you plenty of time to enjoy their company on a warm spring day. Much of the meal can be prepared in advance.
- 1kg rhubarb
- 300g sugar
- 200g water
- Chop rhubarb into small cubes, place in a pan and add the sugar and water. Bring slowly to a boil and then turn down the heat immediately and allow to simmer until the rhubarb is tender.
- Allow to cool and place in the fridge overnight.
- To serve, place a portion of Greek yoghurt in an individual serving dish, pour over a spoonful of rhubarb compote and top with one of your gorgeous pistachio meringues.
- recipes Caroline Cowan
- pictures David Merewether