Recipe created for The Collective by Anna Hansen of The Modern Pantry, London. For more information visit:


  • 140g Egg whites
  • 220g Icing sugar
  • 1tsp Lemon juice
  • 1tsp Pink peppercorns lightly crushed
  • 250ml Double cream
  • 500g tub of The Collective Rhubarb, Vanilla & Lemongrass yoghurt
  • Rhubarb for serving


  • STEP 1

    To make the meringue, beat the egg whites, icing sugar and lemon juice together on high speed until very stiff and glossy then gently fold in the pink peppercorns.

  • STEP 2

    Put spoonfuls on a baking sheet and bake at 110°C for 20 minutes then turn down to 100°C and cook until crisp.

  • STEP 3

    Meanwhile whisk the cream until thickened then fold through the yoghurt and the compote.

  • STEP 4

    Break up the meringues and gently mix into the cream and yoghurt mixture.

  • STEP 5

    Serve with extra poached rhubarb if desired.