Pink rhubarb pavlova
Try your hand at this delectable pavlova recipe: spoil yourself with home-made meringue, rhubarb, and double cream. It's zingy-sweet taste and shocking pink colour makes it a winner every time. Best made between April and June for the finest rhubarb crop
Ingredients
- 300 g rhubarb
- 100 g caster sugar
- 2 tbsp grenadine
- 568 ml pot double cream softly whipped
- 4 whites eggs
- 200 g golden caster
- 1 tsp cornflour
- 1 tsp white wine vinegar
Instructions
- 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.
- 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.
- 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.
- 4
To serve, pile the cream on top of the pavlova, top with the rhubarb and a drizzle of syrup.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on olivemagazine.com