Bored? Bake!
This stunning showstopper is surprisingly easy to make
RHUBARB PAVLOVA
A great option for entertaining as the meringue can be made a day in advance.
Hands-on time: 30min Cooking time: About 1hr 35min
4 large egg whites 225g caster sugar 1tbsp cornflour 1tbsp vanilla extract 2tsp white wine vinegar
FOR THE TOPPING
400g sticks rhubarb, cut into 5cm chunks 100g caster sugar
400ml double cream
1tbsp vanilla extract
2tbsp crystalised ginger, sliced, to decorate 1 Heat the oven to 130°C (110°C fan)/mark ½. Draw a 20.5cm circle on a large piece of baking parchment (use a cake tin to do this). Turn the paper over and place on a large, rimless baking sheet. 2 In a large mixing bowl, beat the egg whites with an electric whisk on a low setting until frothy, then increase the speed and beat until stiff peaks form. Add the sugar 1 heaped tbsp at a time, whisking back up to stiff peaks after each addition, until the mixture is stiff, glossy and no sugar crystals can be felt when the mixture is rubbed between finger and thumb. 3 Mix the cornflour, vanilla extract and white wine vinegar together in a cup. Whisk into the stiff meringue mixture. 4 Stick the parchment to the baking sheet with a little dab of meringue mixture in each corner. Dollop the meringue into the circle using a metal spoon. Smooth with a spatula then make a small depression in the centre of the meringue (this is where the fruit will sit). 5 Bake for about 1hr 15min until the sides are set. Turn off the oven and leave inside to cool. 6 Increase the oven temperature to 180°C (160°C fan)/mark 4. Put the rhubarb pieces in a baking dish in a single layer, sprinkle with the sugar and cover with foil. Bake for 15min. Remove from oven, uncover and gently tip tin from side to side, encouraging syrup to coat any unmelted sugar. Cover, return to the oven for another 3min until rhubarb is tender and all sugar is melted. Set aside to cool. 7 Just before serving, whip the cream and vanilla extract in a medium bowl to soft peaks. Assemble the pavlova; put on a flat, serving plate or cake stand. Top with the cream. Use a slotted spoon to gently lift the fruit from the syrup. Pile fruit on top of the cream, sprinkle with crystallised ginger (if using) then drizzle with the rhubarb syrup just before serving.