Pavlova with whipped cream, poached rhubarb and pistachios

SERVES 6-8

6 large egg whites 1tbsp white wine vinegar 1tbsp cornflour 340g caster sugar

For the candy pink rhubarb compote (makes 500g)

1kg rhubarb, washed and cut into even-sized pieces zest and juice 2 oranges

1 vanilla pod, split lengthways

125g caster sugar

To serve 300ml double cream, whipped 150g shelled pistachios, skins on, roasted and chopped

Preheat the oven to 120C/ 100C F/Gas 1/2). To make the compote, arrange the rhubarb in a baking dish. Sprinkle the orange zest and juice over, add the vanilla pod and sprinkle over the sugar. Gently cook in the oven for 1 hour until the rhubarb is tender but still holding its shape. Set aside and allow to cool.

Increase the oven to 130C/ 110C F/Gas 1/2. Line a baking sheet with baking paper. In a large, clean and dry mixing bowl, whisk the egg whites to stiff peaks. Whisk in the vinegar and cornflour, then gradually add the sugar while continuing to whisk, until the meringue is very stiff and shiny. To test if it ready, carefully turn the bowl over – it should stay firmly in the bowl.

Draw a circle around a 20cm cake tin on the baking paper, then turn the paper over. Put a dab of meringue in each corner of the baking sheet to secure the paper to the sheet. Spoon the meringue into the middle of the circle and spread it out to almost fill the drawn shape, leaving a gap of around 1cm inside to allow the meringue to spread when cooking.

Build up the sides of the meringue, leaving a dip in the middle for filling later.

Bake for 1 hour 15 minutes until the edges feel firm, then remove from the oven and leave to cool on the baking sheet. When cool, carefully transfer to a serving plate and fill with whipped cream, then top with rhubarb compote (any left over can be kept in the fridge for several days). Sprinkle over the pistachios before serving.