Pink rhubarb pavlova

Name: Pink rhubarb pavlova
Total time: 2 h
Yield: Serves 8
Ingredients: 300g rhubarb; 100g caster sugar; 2 tbsp grenadine; 568ml pot double cream softly whipped; 4 whites eggs; 200g golden caster; 1 tsp cornflour; 1 tsp white wine vinegar

Published: December 19, 2014 at 2:28 PM

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Serves 8

A little effort

Total time: 2 hrs

+ cooling

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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

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Complete the dish

Make this pink rhubarb pavlova, then check out our classic pavlova, rhubarb and custard pavlova, mini pavlovas and more pavlova recipes.

Ingredients

Nutrition

300g rhubarb
100g caster sugar
2 tbsp grenadine
568ml pot double cream

softly whipped

MERINGUE

4 whites eggs
200g golden caster
1 tsp cornflour
1 tsp white wine vinegar

Nutrition: per serving

kcal521
fat38.2g
saturates21.4g
carbs44g
fibre0.5g
protein3.2g
salt0.14g

Method

step 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.
step 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.
step 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.
step 4

To serve, pile the cream on top of the pavlova, top with the rhubarb and a drizzle of syrup.

Check out our best meringue recipes here...

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