Charlie's Pine Nut Meringue with Elderflower Cream & Rhubarb

by Thyme Recipes 1 Jan 16

From 'A Tale of Two Farms' Thyme's Table Menu

This very special creation from our Chef at Large Charlie Hibbert, will be paired with James Chase's light cocktail 'A Refreshing Great Chase' on the menu for our Thyme's Table dinner 'A Tale of Two Farms' on Saturday 28th May - why not book to come along and let Charlie & James entertain you ...

Serves 4
For the elderflower cordial (prepare in advance):

For the meringue:

For the rhubarb:

For the elderflower cream:


  1. For the elderflower cordial, place the elderflower heads, lemon halves and citric acid into a heat proof container or pot. Bring the water to the boil and pour the water over the elderflower. Leave to infuse for 24 hours.
  2. Strain the cordial through a fine sieve. Add the sugar and bring to the boil. Pour the hot cordial into sterilised bottles.
  3. For the meringue, preheat the oven to 150°C.
  4. Toast the pine nuts for 10 minutes or until golden, allow to cool.
  5. Beat the egg whites to stiff peaks, slowly add the sugar and continue to beat until stiff and shiny.
  6. Fold the pine nuts through the meringue mix.
  7. Spoon the meringue onto a tray lined with baking paper (this recipe will make four fist sized meringues) and put in the oven.
  8. Immediately turn the oven down to 120°C and bake for one hour.
  9. For the rhubarb, cut into 2cm pieces and place in a deep baking tray.
  10. Sprinkle the sugar evenly and add the rest of the ingredients.
  11. Cover the tray with tinfoil and bake at 160°C for 10 mins or until soft but still holding its shape.
  12. For the elderflower cream, whip the cream until soft peaks form.
  13. Gently incorporate the elderflower cordial.
  14. To assemble, place a meringue on a plate, dollop some cream on top, spoon over some rhubarb, sprinkle over the reserved toasted pine nuts and serve.

Download Thyme's Rhubarb & Elderflower Cordial