A veritable 2for1 feast this as it’s basically 2 desserts in one! But it’s luscious summer treat, perfect for the glorious weather we have had recently 🙂
For 10-12 portions you need:
500g trimmed rhubarb, cut into 1 cm chunks
150g vanilla sugar
600ml double cream
6 egg whites
200g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
1 tsp vanilla paste
Begin by making the meringue base. Whisk the egg whites till they form soft peaks, then add the vanilla sugar, 1/4 cup at a time. Whisk well to mix. Once all the sugar has been added you should have a mound of shiny, soft, stiff eggs. Add the cornflour and vinegar and vanilla extract and combine well.
Scrape on to a lined baking sheet (top tip, use a little of the meringue to stick the baking paper on to the baking sheet) and form into a circle. Make a little well in the middle which will help to hold the filling once it’s cooked. Place in a 150 degree oven and cook for 60-90 mins. You want a well risen, golden brown shell which is crispy on the outside and foamy, chewy and marshmallowey on the inside. Remove from the oven and leave to cool.
Meanwhile stew the rhubarb by placing the chopped rhubarb in a pan with the vanilla sugar. Add 1-2 tbsp of water and cook gently for about 15-30 mins till all the rhubarb is soft and sweet. Leave to cool.
Whip the cream to soft peaks, adding the vanilla paste. Gently fold 2/3 of the rhubarb into the cream to make it ripple. Pour the fool into the pavlova case and top with the remaining rhubarb. Serve, sitting outside in the late afternoon sunshine with a glass of something bubbly 🙂