Pink rhubarb pavlova
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Serves 8
Skip to ingredients
- 300g rhubarb
- 100g caster sugar
- 2 tbsp grenadine
- 568ml pot double creamsoftly whipped
MERINGUE
- 4 whites eggs
- 200g golden caster
- 1 tsp cornflour
- 1 tsp white wine vinegar
Nutrition: per serving
- kcal521
- fat38.2g
- saturates21.4g
- carbs44g
- fibre0.5g
- protein3.2g
- salt0.14g
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.
