Rhubarb and orange pavlova

This recipe is from a good friend and old colleague of mine from my Castle Terrace days. It’s actually his mum’s recipe and they’re from New Zealand, where they take the pavlova very seriously, so as you can imagine it’s bloody good. (It’s also very specific!)

Older eggs are better for pavlova, and they MUST be at room temperature. Use the shells to separate out the whites and keep the yolks for mayonnaise.