797

Pink rhubarb pavlova

  • serves 8

Try your hand at this delectable pavlova recipe: spoil yourself with home-made meringue, rhubarb, and double cream. It's zingy-sweet taste and shocking pink colour makes it a winner every time. Best made between April and June for the finest rhubarb crop.

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Ingredients

  • rhubarb 300g
  • caster sugar 100g
  • grenadine 2 tbsp
  • double cream 568ml pot, softly whipped

meringue

  • eggs 4 whites
  • golden caster 200g
  • cornflour 1 tsp
  • white wine vinegar 1 tsp

Method

  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. To make the meringue, whisk the egg whites to stiff peaks, then add the sugar a bit at a time, whisking until glossy and stiff. Whisk in the cornflour and vinegar.

  • Step 2

    Use a dinner plate to trace a circle on a piece of baking paper then fill with the meringue and use a large palette knife to draw up the edges. Turn the oven down to 120c/fan 100c/gas ½. Cook for 1½ hours and leave to cool completely.

  • Step 3

    Cook the rhubarb and sugar in a large pan, with a splash of water, on a low heat until tender. Put the grenadine in the pan and reduce to a syrup. Cool and mix with the rhubarb.

  • Step 4

    To serve, pile the cream on top of the pavlova, top with the rhubarb and a drizzle of syrup.

Nutritional Information

  • Kcals 521
  • Carbs 44g
  • Protein 3.2g
  • Fat 38.2g
  • Salt 0.14g
  • Saturates 21.4g
  • Fibre 0.5g
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