When I put this on the table at a dinner party before lockdown (the last dinner with friends in fact) I got so much praise. To me, a pavlova is easy to make, and even more importantly, to make ahead! But I agree it looks impressive and inviting with it’s fluffy white meringue and pillowy whipped cream topped with gleaming pink pieces of just-soft-enough-rhubarb.
That dinner in March seems forever ago now, but thanks to the forced Yorkshire rhubarb, it was rhubarb season both then and now, giving us a link back to that more carefree time.
But as we are now allowed to see friends again, let’s celebrate it with a really good pudding!
Rhubarb Pavlova, serves 6-8
140 g egg whites (4)
220 g caster sugar
8 g / 1 tbsp corn flour
4 g / 1 tsp white wine vinegar
3 dl whipping or double cream
400 g rhubarb
400 g rhubarb, ends trimmed
200 ml water
200 ml caster sugar
Beat the egg whites until foamy and add the sugar bit by bit while beating until stiff peaks. Add corn flour and vinegar and fold it in with a spatula.
Divide the meringue in two, shaping two circles on two parchment clad baking trays.
Bake in the middle of the oven, for 60 minutes. Turn the oven off and leave the meringues in the cooling oven with the door open until the oven has cooled down.
Cut the rhubarb into 4 cm long pieces and place in an ovenproof sig with sides. Bring sugar and water to the boil in a saucepan. Pour the syrup over the rhubarb and place in a 100C oven for 30 minutes. Leave to cool completely.
Lightly whip the cream. Place one meringue round on a cake plate. Spread with whipped cream and drizzle with rhubarb syrup. Place the other meringue round on top. Spread with whipped cream and top with rhubarb pieces and syrup. Decorate with a sprig of mint.