Pistachio and rhubarb meringue cake recipe | Sainsbury`s Magazine
If you make the meringues and rhubarb the day before, this dessert is just a last-minute assembly job, leaving you free to be a relaxed host
Ingredients
- 6 large egg whites
- 300g caster sugar
- 75g golden caster sugar
- 50g pistachios, finely chopped
- 500g rhubarb
- juice of ½ orange
- 100g caster sugar
- 1 tsp vanilla bean paste or extract
- 600ml whipping or double cream
- 3 tbsp icing sugar
- 200g thick Greek yogurt
- 25g pistachios, roughly chopped
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