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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 1/2. Cook for 1 1/2 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.

Per serving

521 kcalories, protein 3.2g, carbohydrate 44g, fat 38.2 g, saturated fat 21.4g, fibre 0.5g, salt 0.14 g

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• Shazomatic

  19 April 2008

  Shazomatic commented on this recipe

  This is lovely, looks impressive and incredibly easy to make. The only reason I've given it a 4 is because the rhubard ended up a tad mushy even after a few minutes, so I ended up topping the pavlova with strawberries and drizzling the rhubarb syrup (cooked with orange juice) over the top which was a lovely finishing touch, and rhubarb and strawberries are always a lovely combination anyway. Also made this adding greek yoghurt and vanilla bean paste to the cream which was fabulous.

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Ingredients

• 300g rhubarb , cut into 4cm lengths (you want the forced, really pink stuff)
• 100g caster sugar
• 2 tbsp grenadine
• 568ml pot double cream , softly whipped

MERINGUE

• 4 egg whites
• 200g golden caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar

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Difficulty and servings

Serves 8

Preperation and cooking times

Ready in 2 hours plus cooling

Ingredients

• 300g rhubarb , cut into 4cm lengths (you want the forced, really pink stuff)
• 100g caster sugar
• 2 tbsp grenadine
• 568ml pot double cream , softly whipped

MERINGUE

• 4 egg whites
• 200g golden caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar

Per serving

521 kcalories, protein 3.2g, carbohydrate 44g, fat 38.2 g, saturated fat 21.4g, fibre 0.5g, salt 0.14 g

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