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Rhubarb & strawberry pavlova
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Total Time:
1 hour 10 minutes
Ingredients:
  • 6 large free-range egg whites
  • 360 g white caster sugar
  • quality white chocolate
  • 400 g rhubarb
  • 400 g strawberries
  • 1 vanilla pod
  • 50 g white caster sugar or more if needed, depending on sweetness of rhubarb
  • 300 ml double cream
  • 1 tablespoon white caster sugar
  • 1 vanilla pod or ½ teaspoon vanilla extract
Instructions:
  • Prepare the compote by cutting the rhubarb and hulling the strawberries. Combine all compote ingredients in a pan with a splash of water and simmer until the fruit is tender. Cool it down. Heat the oven to 150°C/300°F/gas 2 and line a baking tray. Warm the egg whites and sugar in a pan until sugar dissolves, then whip until soft peaks form. Form 8 mini pavlovas on the tray and bake for 40 to 45 minutes until crispy outside and chewy inside. Whisk the vanilla cream ingredients until fluffy. Build the pavlova by topping the meringue with cream, fruit, and white chocolate shavings.

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