Rhubarb pavlova

folderdessert

rhubarb-pavlova

Good Housekeeping

Ingredients

4 large egg whites
225g caster sugar
1 tbsp cornflour
1 tbsp vanilla extract
2 tsp white wine vinegar

For the topping:
400g sticks rhubarb, cut into 5cm (2in) chunks
100g caster sugar
400ml double cream
1 tbsp vanilla extract
2 tbsp crystallised ginger, sliced thinly, to decorate (optional)

Method

  1. Heat oven to 130°C (110°C fan) mark ½. Draw a 20.5cm (8in) circle on a large piece of baking parchment (use a cake tin to do this). Turn the paper over and place on a large rimless baking sheet.
  2. In a large mixing bowl beat the egg whites with an electric whisk on a low setting until frothy, then increase the speed and beat until stiff peaks form. Add the sugar, 1 heaped tbsp at a time, whisking back up to stiff peaks after each addition, until the mixture is stiff, glossy and no sugar crystals can be felt when the mixture is rubbed between finger and thumb.
  3. Mix the cornflour, vanilla extract and white wine vinegar together in a cup. Whisk into the stiff meringue mixture.
  4. Stick the baking parchment to the baking sheet with a dab of meringue mixture in each corner. Dollop the meringue into the circle and smooth with a spatula. Make a small depression in the centre of the meringue (this is where the fruit will sit).
  5. Bake for about 1hr 15min until sides are set. Turn off oven and leave inside to cool completely, before removing from oven.
  6. Reheat oven to 180°C (160°C fan) mark 4. Put the rhubarb pieces in a baking dish in a single layer, sprinkle with the sugar and cover with foil. Bake for 15min. Remove from oven, uncover and gently tip tin from side to side, encouraging syrup to coat any unmelted sugar. Cover, then return to the oven for another 3min until rhubarb is tender and all sugar is melted. Set aside to cool.
  7. Just before serving, whip cream and vanilla extract in a medium bowl to soft peaks. Assemble pavlova; put on a flat serving plate or cake stand. Top with the cream. Use a slotted spoon to gently lift the fruit from the syrup. Pile fruit on top of cream, scatter with crystallised ginger (if using), then drizzle with the rhubarb syrup just before serving.

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