Rhubarb and Ginger Pavlova
Pavlova is a beautiful way to end a meal and this Rhubarb and Ginger Pavlova is no exception! Making the most of seasonal produce, it is a real showstopper!
Ingredients
For the meringue:
- 5 egg whites
- 250g sugar
- 1 teaspoon cornflour
- 1 teaspoon white wine vinegar
- 1 teaspoon vanilla pod, seeds removed
- 2 pieces ginger in syrup, thinly sliced
For the topping:
- 400ml double cream, whipped
- 1 piece of ginger in syrup, diced finely
For the garnish:
- 400g rhubarb, cut into 5 cm pieces
- 2 tablespoon ginger syrup
- 1 orange, zest only
Method
Preheat the oven to 100ºC/200ºF/gas mark 1/2.
In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tablespoon at a time, until the whites come to a soft peak. Add the cornflour, vinegar, vanilla and ginger and whisk again.
Draw a 20cm/8-inch circle on pa piece of baking parchment, flip it over and place on a baking tray. Spoon on the meringue, building it up high and round off the edges with a spatula. Bake in the oven, on the middle shelf, for 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
Place the rhubarb onto a baking sheet drizzle with ginger syrup and roast for 10 minutes at 200°C/390°F/ gas mark 6 then allow to cool.
To assemble, place the meringue on a serving plate. Mix the cream with the diced ginger and the roasting juices from the rhubarb then spread it over the top of the meringue. Decorate with the rhubarb pieces and grate over the orange zest.
Ingredients
For the meringue:
- 5 egg whites
- 250g sugar
- 1 teaspoon cornflour
- 1 teaspoon white wine vinegar
- 1 teaspoon vanilla pod, seeds removed
- 2 pieces ginger in syrup, thinly sliced
For the topping:
- 400ml double cream, whipped
- 1 piece of ginger in syrup, diced finely
For the garnish:
- 400g rhubarb, cut into 5 cm pieces
- 2 tablespoon ginger syrup
- 1 orange, zest only
Method
Preheat the oven to 100ºC/200ºF/gas mark 1/2.
In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tablespoon at a time, until the whites come to a soft peak. Add the cornflour, vinegar, vanilla and ginger and whisk again.
Draw a 20cm/8-inch circle on pa piece of baking parchment, flip it over and place on a baking tray. Spoon on the meringue, building it up high and round off the edges with a spatula. Bake in the oven, on the middle shelf, for 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
Place the rhubarb onto a baking sheet drizzle with ginger syrup and roast for 10 minutes at 200°C/390°F/ gas mark 6 then allow to cool.
To assemble, place the meringue on a serving plate. Mix the cream with the diced ginger and the roasting juices from the rhubarb then spread it over the top of the meringue. Decorate with the rhubarb pieces and grate over the orange zest.
