Pavlova with Rhubarb Cream & Summer Berries

Preparation Time: 40 Minutes

Cooking Time: 1 Hour 20 Minutes

Serves: 8

Ingredients:

• 4 egg whites
• 250g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 1 tsp vanilla extract
• 400g rhubarb, sliced into 3cm
• 500ml double cream
• 50g icing sugar
• 1 lemon, juiced

Method:

1. Heat the oven to 150°C.
2. On a sheet of baking parchment, mark out the circumference of a dinner plate with a pencil.
3. In a stand mixer, whisk the egg whites until they form stiff peaks.
4. Add in the caster sugar, 1 tablespoon at a time until the meringue looks glossy.
5. Incorporate the white wine vinegar, cornflour, and vanilla extract.
6. Spread the meringue inside the circle on the baking parchment. Make a crater in the centre so the edge is slightly higher than the middle.
7. Bake for 1 hour, turn off the heat, and let the pavlova cool inside the oven.
8. Meanwhile, prepare the cream by mixing the rhubarb and half the icing sugar in a bowl. Let macerate for 20 minutes.
9. Heat the oven to 160°C then add the rhubarb to a shallow baking tray. Bake for 25 minutes until the rhubarb is really soft.
10. Add the rhubarb to a food processor, blend then pass through a sieve and use a spoon to extract as much purée as possible. Set aside to cool.
11. Whisk the cream and the remaining icing sugar until it starts to thicken then add the rhubarb purée and lemon juice. Chill in the fridge.
12. To assemble, spread the rhubarb cream evenly over the meringue then top with berries. If you’re using frozen berries, the defrost function on Britannia Range Cookers is ideal for gentle thawing.