Riverford Wicked Leeks
Rhubarb and custard Pavlova recipe image

Print Rhubarb and custard Pavlova

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.


  • 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


  1. Preheat oven to 120°C/Gas ½. First make the meringue: 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.
  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.
  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.
  4. For the rhubarb: Chop some rhubarb into batons and cook gently in a little brown sugar and orange juice until tender but still holding its shape.
  5. Make the custard: 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.
  6. Pour back into the pan and cook, stirring constantly, over a low heat for about 5 minutes, until thickened.
  7. Fill the Pavlova with whipped cream and custard and cover with the poached rhubarb.
want to cook with fresh ingredients? try one of our award winning veg boxes