- 2 oranges
- 4 stalks rhubarb, cut in 1 inch pieces (2 cups)
- ¼ cup liquid honey
- 8 meringue cookies, 31/2 in wide x1/2 in thick
- 2 cups 35% whipping cream
- 1 tsp vanilla
Grate zest from oranges. Squeeze juice and measure ½ cup, adding water if necessary to make enough.
In a small saucepan, combine rhubarb, orange zest, juice and honey. Bring to simmer over medium heat. Stir until honey dissolves. Cover, reduce heat to medium-low and simmer gently for about 8 minutes or until rhubarb is very soft (reduce heat if necessary to avoid boiling). Remove from heat and let cool completely.
Just before serving, break meringues into bite-sized pieces and place in a large bowl. There should be 3 cups of broken meringue. In a separate, chilled bowl, whip cream until soft peaks form; fold into broken meringue bits with vanilla. Add half of the cooled poached rhubarb to the cream mixture and stir gently until combined.
To serve, spoon mixture in a large serving bowl and top with remaining rhubarb and serve “family style” at the table; or spoon cream mixture into small serving dishes and top with remaining poached rhubarb----serve immediately!