Redwood Cellars

Ingredients:
4 egg whites
1 cup caster sugar
1/4 teaspoon cream of tartar
6 sticks rhubarb, finely chopped
1 packet berry-flavoured drink mix (eg Refresh)
whipped cream
REDWOOD BLACKBERRY NIP

Method:
1.) Beat egg whites until fluffy.
2.) Gradually add sugar, beating well between each addition. Add cream of tartar and beat again until stiff.
3.) Place 6 even portions of meringue mix onto a baking tray lined with baking paper. With the back of a tablespoon, shape each into a ‘nest’.
4.) Bake at 150C for 10 minutes then lower heat to 100C and bake for a further 20 minutes. Turn off oven and leave meringues to completely cool.
5.) Meanwhile, cook rhubarb in 2 tablespoons water, sweetened with packet of berry-flavoured drink until soft.
6.) To serve, fill each meringue nest with rhubarb. Top with whipped cream and drizzled generously with REDWOOD BLACKBERRY NIP.
Thanks to Diane Davidson for submitting this recipe.