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Pistachio Meringue with Rhubarb and Blood Orange
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This is one of chef Sally Clarke's favourite recipes. She makes seasonal variations of it all year round at her London restaurant, Clarke's. The constant is a delicate, soft meringue as a base, with the addition of rhubarb and blood oranges in spring (if you can't find blood oranges, ordinary ones are fine), red berries in summer, damsons in autumn and candied chestnuts and prunes in winter.
This recipe was first published in March 2005.