Pink rhubarb pavlova

Name: Pink rhubarb pavlova
Total time: 2 h
Yield: serves 8
Ingredients: rhubarb 300g; caster sugar 100g; grenadine 2 tbsp; double cream 568ml pot, softly whipped; eggs 4 whites; golden caster 200g; cornflour 1 tsp; white wine vinegar 1 tsp

2 hours + cooling
serves 8
A little effort

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

December 19, 2014 at 2:28 pm

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.