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

Comments

Latest...

Food revolution: the UK’s first waste supermarket has opened

by Harriet Hall

22 Sep 2016

The best red wines to stay in with this autumn

They all pair perfectly with a night on the sofa by Victoria Gray

18 Sep 2016

Drinking this healing gin could bring you good luck

It's worth a try by Sarah Biddlecombe

13 Sep 2016

Top 10 health benefits of eating cheese

Here’s 10 extra reasons to indulge in that cheese toastie… by Kayleigh Dray

12 Sep 2016

London’s most incredible drink experiences

From the iconic to the experimental, the 7 best ways to indulge in the capital by Amy Swales

11 Sep 2016

Quiz: what kind of cheese are you most like?

This might just be our cheesiest personality quiz of all time… by Kayleigh Dray

08 Sep 2016

Five reasons why drinking gin can actually be good for you

Thought you loved gin? Prepare to renew your vows by Amy Lewis

31 Aug 2016

The best London restaurants for late-night dining

Make the most of the night tube with 24-hour restaurants and post-theatre deals by Amy Swales

26 Aug 2016

Gin cocktail recipes inspired by Great British Bake Off

All the joys of home baking in liquid form by Amy Swales

26 Aug 2016

Ten of the best rosé wines for the bank holiday weekend

When a heatwave hits, you know what to do by Victoria Gray

25 Aug 2016