Rhubarb Meringue – Vegan
Ingredients:
Water
200 gr
Rhubarb Compound
100 gr
by Sosa
Potato Whip
23 gr
by Sosa
Red food colour - liquid
6
drops
Ascorbic Acid
4 gr
Icing sugar
250 gr
Preparation mode:
- Blitz with hand blender all except sugar
- Start whipping
- Add sifted icing sugar in three stages
- Pipe, dehydrate at 57C over night
- Store in an air tight container
Used for this vegan rhubarb dessert