Jump to Main ContentJump to Primary Navigation
Top

Rhubarb and rosewater pavlova

Rhubarb-and-Rosewater-Pavlo.jpg
PachStAlbert.jpg

Rhubarb comes into season in early spring and this unashamedly pretty pudding is the perfect way to show it off. If the familiar green and pink stems haven’t appeared in the shops just yet, you should be able to get your hands on ‘forced’ rhubarb – an earlier, sweeter version of the crop.

Kcal: 315 per serving

Saturated fat: 5.5g per serving

Preparation time: 10 minutes

Cooking time: 2 hours 30 minutes

Ingredients (serves 6):

Meringue:

  • 3 egg whites
  • 200g caster sugar (or double the weight of the egg whites)
  • 1 tbsp rosewater

Filling:

  • 400g rhubarb stems, cut into 4-5cm lengths
  • 50g caster sugar
  • 300ml double cream
  • 2 tbsps runny honey, plus extra for drizzling
  • 4 tbsps full-fat Greek yoghurt
  • 1-2 tbsps rosewater

Method

Step 1: Preheat the oven to 100°C (gas mark ¼). Line a baking tray with baking paper. Whisk the egg whites until stiff. Add the sugar in three stages until completely combined. Whisk on high for two minutes, pour in the rosewater and whisk for a further minute.

Step 2: Pile the meringue into the baking tray and use a spatula to spread out to a circle about 24cm in diameter. Hollow out the centre a little so the sides stand a couple of centimetres higher. Bake for 2 hours 30 minutes. If it doesn’t lift cleanly off the baking paper, return to the oven for a few minutes. Remove and allow to cool, then transfer to a serving plate.

Step 3: Lay the rhubarb, in a single layer, in a shallow pan. Add a little water then sprinkle over the sugar. Set over a medium heat, cover tightly with a lid or foil, and poach for 10 minutes. Turn off the heat and allow to cool.

Step 4: Whisk the cream with the honey in a large bowl until lightly whipped. Fold through the yoghurt and stir in rosewater to taste. Using a large metal spoon, lightly fold in half the rhubarb and a little of the syrup. Don’t mix too thoroughly: you want to marble the fruit through the cream.

Step 5: Spoon into the centre of the meringue and level out with the flat of a knife. Spread the rest of the rhubarb over the top and trickle over any remaining syrup and a little extra honey.

From A Good Egg by Genevieve Taylor (£15, Eden Project Books)

Eat with …

Wine expert Jane Parkinson recommends the perfect pairing

Producteurs Plaimont Saint Albert Pacherenc du Vic Bilh 2011, £13.95, Corney and Barrow

A pocket of South West France called Madiran makes gorgeous wines from local grapes like Petit Manseng and Gros Manseng. This is a fine sweet example; it’s full of lavender honey and candied lemon flavours, while its freshness cuts through the pavlova’s creaminess.

Related

food.jpg

Barley Soup With Seafood

hero.jpg

London's best ever street food

iStock_000069860005_Medium.jpg

20 ways to eat like a French woman

Latest...

Colin the Caterpillar has been given a cute Christmas makeover

We only just got over Halloween Colin – now Santa Colin is in town

by Kayleigh Dray
21 Sep 2017

Nutella's newest product sounds like all kinds of deliciousness

Nutella feasting can now happen any time, any place

by Megan Murray
20 Sep 2017

Cookie dough fans, your perfect store is coming to London

We HAVE to try the cookie dough clouds

by Megan Murray
19 Sep 2017

Unicorn cereal has arrived and breakfast will never be the same again

And here’s where you can buy it

by Susan Devaney
18 Sep 2017

These are our favourite gluten-free cakes, snacks and ingredients

From cakes to biscuits to beer and sausages

18 Sep 2017

Vegan Baileys will finally arrive in the UK this week

Here’s everything you need to know

by Megan Murray
18 Sep 2017

How to make your own sloe gin, in 3 easy steps

Just imagine the deliciousness...

by Magda Knight
15 Sep 2017

Aldi's wine advent calendar is the only Christmas countdown we need

It works out to be just £2 per bottle of vino - cheers to that!

by Megan Murray
15 Sep 2017

These beautiful doughnuts will completely blow your mind

Like glorious, edible works of art

by Charlotte Duck
14 Sep 2017

Aldi is releasing their biggest bottle of prosecco ever

All the bubbles

by Susan Devaney
14 Sep 2017