Rhubarb and Ginger Pavlova
Or rather ‘mini-pavlova’. I made mini pavlovas because the visitor I was expecting, who does not eat wheat is also careful about how much dairy she eats, so I had planned to use Alpro vanilla dessert instead of the half fat creme fraiche that the rest of us would eat. In the end my visitor was not able to come, but I enjoyed thinking of dishes to meet her dietary requirements.
Turn the oven down to 150C, put the pavlovas into the oven and bake for 1 hour for the large one and about 45minutes for the small ones. Turn the oven off and leave the pavlova until it is cold. Lift off the paper and put on a serving plate.
Put about 100g of whipped cream or creme fraiche into a bowl. Chop two pieces of stem ginger and stir into the cream, then add about half of the rhubarb and mix through.
Fill the pavlova (s) with the cream mixture and top with the remaining pieces of rhubarb and drizzle with the lovely pink rhubarb juice. If you don’t have time to make the meringues then this is a quick, easy and impressive dessert to make with bought meringue nests.