Strawberry and rhubarb dessert plate

  • Serves 8
Strawberry and Rhubarb Dessert Plate

This fancy strawberry and rhubarb plate is the perfect end to any meal.



  • Step 1

    To make the meringue, preheat the Miele warming drawer on food setting, highest temperature square (85°C).

  • Step 2

    Place the egg whites into a glass bowl. Whisk until stiff peaks are formed. Gradually add the caster sugar and continue to whisk until all the sugar has dissolved. Whisk in 1 tbspn of dried strawberry powder.

  • Step 3

    Put a 2cm straight nozzle into a piping bag. Paint red and pink stripes of food colouring up the side of the piping bag. Transfer the meringue mixture to the piping bag.

  • Step 4

    Line a baking tray with greaseproof paper. Pipe 4 cm wide dots of meringue pulling up at the end to make a tear drop shape. Place into the preheated warming drawer and time for 2 hours.

  • Step 5

    For the rhubarb compote, place the rhubarb, rhubarb cordial, sliced stem ginger and 1tbsp ginger syrup into a DGG2 shallow solid steam container. Put in the Miele steam oven. Steam at 90°C for 4 minutes. Remove and allow to cool completely.

  • Step 6

    Make the ginger cream by placing the double cream, crème fraiche, lime zest, 2tbsp ginger syrup and vanilla seeds in a large mixing bowl. Whisk until soft peaks.

  • Step 7

    Once meringues are cooked and cooled, assemble the dish as desired.

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