Ingredients
Pavlova
- 300g egg white (at room temperature)
- 500g caster sugar
- 1 teaspoon cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
Rhubarb compote
- 300g rhubarb
- 150g sugar
- 100ml grenadine syrup
Vanilla cream
- Whip 200g of cream with 10g icing sugar and a teaspoon of vanilla essence.
Method
- Mix all ingredients in a mixing bowl until the mixture gets glossy and firm.
- Place the mixture in a piping bag and pipe medium individual on a sheet of non-stick parchment paper.
- If doing one whole pavlova, place all the mixture onto a tray in a circular shape and with the back of the spoon, create a slight dip in the centre.
- Pre-heat oven 120 degrees, and place in the oven for 1 hour.
- Turn off the oven and let the pavlova cool inside.
Rhubarb compote
- Chop rhubarb into small pieces.
- Place in a saucepan with the caster sugar and grenadine and put on a low heat.
- Cook out for 15-20 minutes slowly, so the rhubarb cooks evenly.
- Set aside and cool completely.
Vanilla cream
- Whip until soft peaks, thick enough that it doesn't flow from a spoon.
- Place a spoon of cream on top of cooled down pavlova with soft poached rhubarb and cooking juices.
