Sweet treat: Rhubarb Pavlova
It's zingy, tart taste and vibrant pink colour makes rhubarb a refreshing winter vegetable to tuck into on dull days. Try this recipe for a sweet treat to forget the cold
Serves 8
Ingredients
300g rhubarb, cut into 4cm lengths
100g caster sugar
2 tbsp grenadine
568ml pot double cream
MERINGUE
4 egg whites
200g golden caster sugar
1 tsp cornflour
1 tsp white wine vinegar
Method
Heat the oven to 180C/fan 160C/gas 4. To make the meringue, whisk the egg whites to stiff peaks, then add the sugar a bit at a time, whisking until glossy and stiff. Whisk in the cornflour and vinegar.
Use a dinner plate to trace a circle on a piece of baking paper then fill with the meringue and use a large palette knife to draw up the edges. Turn the oven down to 120C/fan 100C/gas 1/2. Cook for 1 1/2 hours and leave to cool completely.
Cook the rhubarb and sugar in a large pan, with a splash of water, on a low heat until tender. Put the grenadine in the pan and reduce to a syrup. Cool and mix with the rhubarb.
To serve, pile the cream on top of the pavlova, top with the rhubarb and a drizzle of syrup.
This recipe was provided by BBC Good Food Magazine.
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