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Rhubarb and Ginger Pavlova
Crisp meringue shell filled with whipped cream and topped with roasted rhubarb with stem ginger.
Ingredients
For the meringues
- 3 egg whites
- 175 g caster sugar
- 1 tsp vinegar
- 1 tsp cornflour
For the filling
- 300 g rhubarb
- 50 g sugar
- 2 balls of stem ginger in syrup
- 200 ml double cream heavy cream
Instructions
To make the meringue
- Lay a sheet of baking paper onto a baking tray. You can draw out a 20cm circle for a large pavlova or smaller ones for the mini pavlovas.
- Whisk the egg whites until they are stiff. Then whisk in the sugar a teaspoon at a time until you have one teaspoon left.
- Blend the cornflour and vinegar together and add with the last spoonful of sugar.
- Spread or pipe the meringue to cover the circle or circles on the baking tray, building up the sides so they are higher than the centre.
- Bake at 120C for 2 hours.
To make the rhubarb
- Chop the rhubarb into even lengths then put in a Pyrex roasting dish and covered with about 50g sugar.
- Roast the rhubarb in the oven at about 160C for 15-20 minutes until the sugar had melted and the rhubarb is soft but hasn't broken up.
To assemble
- 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.
Notes
If you don't have time to make the meringues then this is a quick, easy and impressive dessert to make with store bought meringue nests.
Nutrition
Calories: 210kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 30mgPotassium: 146mgFiber: 1gSugar: 29gVitamin A: 406IUVitamin C: 3mgCalcium: 50mgIron: 1mg