Rhubarb Pavlova

Preparation info
  • Serves


    • Difficulty


Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About

This dish has the potential to look a right mess as it all slides about, but don’t worry – it’s incredibly delicious.


For the Meringue

  • 4 fresh egg whites
  • 250 g soft brown sugar
  • 1 tsp</


Preheat the oven to 120°C/250°F/Gas ½.

Whisk the egg whites until just stiff, then gradually add the sugar a little at a time, whisking continuously until stiff, then gently fold in the remaining ingredients.

Line a baking tray with baking parchment. Shape the meringue