God save the syllabub.Gather Journal Rhubarb Grapefruit Syllabub & Spiked Meringues
The poster children of London’s ’70s punk scene, Vivienne Westwood and Malcolm McLaren (his sidegig: cultivator of the Sex Pistols), gave the nihilistic movement’s ardent followers something to believe in. The rejection of staid notions of good taste was the hallmark of their designs and string of boutiques (at Sex, shopgirl Jordan was as legendary as the “rubberwear for the office” on sale). Westwood once said: “People would regard my clothes as shocking, but I thought I looked like a princess from another planet.” Shocking and otherworldly were what we had in mind with our rhubarb syllabub and spiked meringues.
Rhubarb and Syllabub
1 Stir together compote ingredients in a saucepan and let stand 30 minutes. Bring to a simmer and cook, stirring gently once or twice, until the rhubarb is just tender, 8 to 10 minutes. Transfer rhubarb pieces to a bowl with a slotted spoon. Continue simmering the liquid until slightly syrupy, about 15 minutes, then pour over rhubarb and cool.
2 Whisk together sugar, zest, lemon juice, and wine until sugar dissolves. Add cream all at once and gently whisk until softly thickened. (The acid makes it thicken; don’t over-whisk or it will curdle.)
3 Divide the rhubarb compote between glasses and top with syllabub cream. Chill until serving.
1 Preheat oven to 200°F. Line a baking pan with parchment paper.
2 Beat egg whites with an electric mixer on medium speed until soft peaks form.
3 Beating constantly, gradually add sugar. Increase speed to high. Beat until meringue is glossy and forms stiff peaks.
4 Dollop meringue into spiky, egg-shaped mounds. Bake 2 hours, and then turn off oven and let meringues sit inside the oven 1 hour longer. Store cooled meringues in an airtight container.