Anna’s rhubarb dessert

This dish works best when the rhubarb’s frozen first, as it gives the compote a chunkier texture. You’ll need 10 glasses to serve.

SERVES: 10 TAKES: 40 MINS

PLUS OVERNIGHT FREEZING

FOR THE COMPOTE

1 vanilla pod

300g caster sugar

1kg rhubarb, sliced into 1cm pieces and

frozen overnight

FOR THE BASE

2 medium egg whites

200g caster sugar zest of 1 orange

100g unsalted butter, melted and cooled 100g ground hazelnuts

100g whole hazelnuts

FOR THE CREAM

200ml whipping cream 200ml soured cream

METHOD

Heat oven to 185C, 165C fan, gas 5.

Start with the compote: slice the vanilla pod lengthways using a sharp knife, then scrape out the seeds. Put both the seeds and the pod into a large saucepan along with the sugar and 200ml cold water.

Place the pan over a high heat and bring to the boil, then reduce heat to medium and simmer for 30 mins, stirring occasionally, until you have a thick syrup. Stir in the frozen rhubarb and simmer for 15 mins, until the rhubarb is soft but not mushy. Take off the heat and leave to cool.

Meanwhile, make the base. In a large bowl, whisk the egg whites to stiff peaks using an electric whisk. Add the sugar a little at a time, continuing to whisk as you go, until fully incorporated. Gently fold in the zest, butter and ground hazelnuts, then the whole hazelnuts.

Line a large baking tray with baking paper and spread the base mixture evenly on top. Bake for 25 mins, until light golden brown. Remove from the oven and leave to cool completely in the tray.

As it cools, add the whipping cream to a medium-sized bowl and whisk to stiff peaks using an electric whisk. Add the sour cream and gently whisk again until fully incorporated.

To assemble, break up the cooled base with your hands until it has the texture of a rough crumble. Divide between 10 glasses, layer the cream mixture on top and finish with the cooled compote. Serve immediately.