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.
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
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.
