RHUBARB AND ROSE PAVLOVA
Ready in: 2 hours Serves: 4
INGREDIENTS
400g rhubarb 250g caster sugar 1 tsp vanilla bean paste 3 tsp rose water 4 egg whites 1 tsp cornflour 1 tsp lemon juice 1 tbsp icing sugar 500ml double cream
METHOD
1 Heat oven to 160°C / 140°C fan. 2 Cut rhubarb to 4-5cm batons and put in foil-lined dish. Sprinkle with 50g of caster sugar, the vanilla and 2tsp of rose water. Cover and roast for 20-30 mins.
3 Lower oven by 20°C. Line baking tray with paper. Whisk egg whites to stiff peaks, add caster sugar 1tbsp at a time.
4 Add cornflour and lemon juice, whisk, then spread meringue in circle on lined tray, making dip in centre.
5 Place on bottom oven shelf for 60-90 mins till edges can lift. Turn off oven, let meringue cool inside.
6 To serve put cream in large bowl, add icing sugar and 1tsp rose water. Whip until thick and pillowy.
7 Spoon cream over the pavlova, then top with the roasted rhubarb. Decorate with edible flowers.