20 g butter
300 ml double cream
1 tbsp sugar
3 sticks of rhubarb
6 meringue nests
- Stew the rhubarb in a pot over a low heat with the butter, sugar and a splash of water.
- When soft and pulpy, cool by placing pan in sink of cold water.
- Whip cream.
- Stir in the rhubarb, pomegranate seeds and crumbled meringue, and serve.
I wouldn't make it too far in advance because the longer the meringue sits in the cream the quicker it loses any crunch.
Kids can help