Pink rhubarb pavlova

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• LuluFaye

  19 April 2008

  LuluFaye 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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• G-I

  30 March 2009

  G-I rated and commented on this recipe

  

  I've always imagined that pavlova is sooooo difficult to make. But this one is excellent. It's simple and fantastic. The tartnes of the rhubarb (I used canned) in contrast to the sweetness was a good balance.

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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

Preparation 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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