Rhubarb and custard Pavlova

Name: Rhubarb and custard Pavlova
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4

Pudding & Cake Serves 4 1h 50 min

Rhubarb and custard are a classic combination which taste even better piled atop a feather-light meringue. If you don't have the time or courage to make a Pavlova base, use broken bought meringues and mix them with the whipped cream, poached rhubarb and custard to make a rhubarb Eton Mess. This recipe also works beautifully with fresh raspberries and strawberries.

Ingredients

for the meringue

5 egg whites
300g caster sugar
3 drops of vanilla extract
1 tsp wine vinegar
1 tsp cornflour
2 tsp cocoa powder

for the rhubarb

500g rhubarb
100g brown sugar
juice of ½ orange

for the custard

6 egg yolks
1 tsp cornflour
1-2 tbsp caster sugar
400ml double cream
200ml milk
seeds from vanilla pod (or ½ tsp vanilla extract)
200ml whipped cream

Method

Prep time: 20 min

Cooking time: 1h 30 min

main

Step 1
Preheat oven to 120°C/Gas ½.

First make the meringue

Step 1
With an electric beater, whisk the egg whites until just stiff, then gradually add the sugar, a tablespoon at a time, whisking after each addition until stiff peaks are formed.
Step 2
Fold in the vinegar, cornflour and cocoa, until the cocoa is mixed through the egg white. Line a large baking sheet with baking parchment. Shape the meringue into 2 circles on the parchment, each about 25cm in diameter and 2cm deep.
Step 3
Place in the oven and leave for 1½ hours, until the meringue is firm to the touch. Turn the oven off and leave the meringue in it for 30 minutes.

For the rhubarb

Step 1
Chop some rhubarb into batons and cook gently in a little brown sugar and orange juice until tender but still holding its shape.

Make the custard

Step 1
Whisk the egg yolks in a large bowl with cornflour and sugar. Bring the cream and milk to boiling point in a pan with the vanilla, then whisk gradually into the egg mixture.
Step 2
Pour back into the pan and cook, stirring constantly, over a low heat for about 5 minutes, until thickened.
Step 3
Fill the Pavlova with whipped cream and custard and cover with the poached rhubarb.