Serves: 8

For the meringue

  1. 4 medium free-range egg whites (set the yolks aside)
  2. 200g caster sugar
  3. Pinch sea salt
  4. 1 tsp corn flour
  5. 1 tsp lemon or cream tartar (optional)

For the rhubarb

  • 4 large firm rhubarb stalks
  • 2 tbsp runny honey

For the orange curd

  • Very finely grated zest and juice 2 large oranges and ½ lemon
  • 100g unsalted butter
  • 250g caster or granulated sugar
  • 4 medium free-range egg yolks

To serve

  • Whipped cream or Greek yogurt
  • Roasted hazelnuts (optional)
  • Fresh primrose flowers or orange blossoms (optional)


  1. For the meringue, put the egg whites in a large clean mixing bowl. Using an electric mixer, whisk until the whites hold soft peaks when the beaters are removed.
  2. Add the 200g sugar, a large spoonful at a time, whisking until it's all incorporated. Whisk for 5-6 minutes until the meringue is thick, all sugar granules have dissolved, add corn flour and cream of tartar, whisk until smooth and glossy.
  3. Heat the oven to 140°C/120°C fan/gas 1. Line a baking tray with grease proof paper. Spoon the meringue onto the paper in a large, rough circle with slightly raised edges.
  4. Bake for 25-30 minutes, then turn the oven to 110°C/90°C fan/gas ¼ and bake for 2 hours. Allow to cool completely in the oven, do not remove from the oven until completely cooled down. Meanwhile, trim and rinse the rhubarb stalks, then cut into 3-4cm lengths. Arrange them in a roasting dish or in a cooking pot and drizzle over the honey and 1 tbsp water.
  5. Cover the rhubarb loosely with a sheet of baking paper or lid, cook gently for 25-35 minutes or until the rhubarb is tender but holding its shape. Remove and allow to cool.
  6. For the orange curd, put the orange and lemon zest and juice, butter and sugar in a heatproof bowl set over a pan of simmering water (don't let the water touch the base of the bowl). Using a balloon whisk, slowly whisk until the butter has melted and the mixture is smooth.
  7. Add the egg yolks and whisk every few moments until the curd is thick and creamy (8-10 minutes). As soon as the curd has thickened, pour it into a clean bowl and leave to cool.
  8. To serve, whisk the double cream in a bowl. Spoon the cream over the cooled meringue base, spreading it roughly out towards the edges.
  9. Generously top the cream with the chilled curd, swirling it outwards from the centre of the pav. Layer the rhubarb onto the curd (too much juice will overwhelm the meringue), then sprinkle over the roasted hazelnuts. Finish the meringue with freshly picked primrose flowers if you like.
  10. Serve straightaway.