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
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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.
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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.
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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.
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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
