the rhubarb pavlova

Our potager is overflowing with rhubarb at the moment, and I am always happy to come across a new recipe for eating the stuff!   We eat it in  crumbles, with a little added ginger (YUM!), simply stewed and served with fromage frais  SIGH .... and sometimes I blend the cooked rhubarb to make a fool  ...HAPPY DAYS.....

Recently I came across this recipe from an Aussie website, and have made it several times since with great success.

I am used to making raspberry pavlova, but this meringue recipe was slightly different and actually really foolproof - exactly what I needed!  The only thing I sometimes have to adjust is the sugar used with the fruit, depending on how sweet my rhubarb is.

2 teaspoons butter, melted

2 teaspoons cornflour 

5 egg whites

½ cup (110g) caster sugar

½ cup (110g) firmly packed brown sugar

1 tablespoon cornflour, extra

¾ cup (180ml) thickened cream, whipped

200g Greek-style yogurt

500g rhubarb, trimmed

¾ cup (165g) caster sugar

1 teaspoon vanilla bean paste

Wash the rhubarb stems thoroughly; cut into 1 inch pieces. Stir the sugar and rhubarb together in a medium bowl. Transfer the rhubarb mixture to a colander with the bowl underneath. Cover, refrigerate for 6 hours or overnight. Add the rhubarb, juices and vanilla bean paste to a heated medium frying pan, bring mixture to the boil. Simmer, uncovered, stirring occasionally, for about 5 minutes or until rhubarb is just tender.

Preheat the oven to 150°C (130°C fan-forced). Lightly grease a piece of waxed baking parchment with butter, and lay it on a baking tray. Sift the cornflour over the greased area.

Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until dissolved between additions. Gradually add the brown sugar, beating until dissolved between additions. Fold in the extra sifted cornflour.

Pile the meringue along the centre of the prepared plate. Use a metal spatula or the back of a spoon to spread the meringue over the greased area, making a shallow indentation along the centre.

Reduce the oven temperature to 100°C (80°C fan-forced). Bake the meringue in the lower half of the oven for 1½ hours or until dry and crisp. Turn off oven; cool in the oven with the door ajar, or overnight with the door closed.   The slower you cool the meringue, the less chance of it cracking.

Combine the whipped cream and yogurt in a medium bowl. Top the pavlova with cream mixture and half the rhubarb mixture. Serve with the remaining rhubarb mixture.

Photo and recipe thanks to Australian Womens Weekly