Rhubarb Pavlova

Name: Rhubarb Pavlova
Yield: Serves 4
Ingredients: 4 fresh egg whites; 1 tsp cornflour; 250 g soft brown sugar; A few drops of vanilla extract; 1 tsp white wine vinegar; 150 g caster sugar; 450 g fresh rhubarb, washed, cut into 4 cm pieces; Zest & juice of 2 oranges; 200 ml water; 4 egg yolks; 1 tbsp caster sugar; 300 ml single cream; Few drops vanilla extract; 200 ml whipping cream

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

For the Meringue

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

Dessert
Vegetarian
Gluten-free

Method

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