Rhubarb & strawberry pavlova

Name: Rhubarb & strawberry pavlova
Total time: 1 h 10 min
Yield: 8
Ingredients: 6 large free-range egg whites; 360 g white caster sugar; quality white chocolate; 400 g rhubarb; 400 g strawberries; 1 vanilla pod; 50 g white caster sugar or more if needed, depending on sweetness of rhubarb; 300 ml double cream; 1 tablespoon white caster sugar; 1 vanilla pod or ½ teaspoon vanilla extract

With vanilla cream

Serves 8

Cooks In1 hour 10 minutes

DifficultyNot too tricky

Jamie Magazine Fruit Alfresco Dinner Party Wimbledon Desserts

Nutrition per serving

Calories 586 29%
Fat 26.6g 38%
Saturates 16.4g 82%
Sugars 81g 90%
Protein 5.4g 11%
Carbs 81g 31%

Of an adult's reference intake

Jamie Magazine

By Trevor Oliver & Justin Grieg

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Ingredients

6 large free-range egg whites
360 g white caster sugar
quality white chocolate
RHUBARB & STRAWBERRY COMPOTE
400 g rhubarb
400 g strawberries
1 vanilla pod
50 g white caster sugar , or more if needed, depending on sweetness of rhubarb
VANILLA CREAM
300 ml double cream
1 tablespoon white caster sugar
1 vanilla pod , or ½ teaspoon vanilla extract

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Trevor Oliver & Justin Grieg

Tap For Ingredients

Method

For the compote, trim and cut the rhubarb into 2cm chunks, then hull and halve the strawberries. Place all the compote ingredients in a pan with a dash of water and cook over a low heat until the fruit is soft. Allow to cool.
Preheat the oven to 150°C/300°F/gas 2 and line a baking tray with greaseproof paper.
Meanwhile, put the egg whites and sugar in a pan and gently heat, stirring constantly until the sugar dissolves. Pour into a mixing bowl and whisk till you have soft peaks. Spoon onto the greaseproof paper in 8 mini pavlovas and bake for 40 to 45 minutes until crunchy on the outside and soft inside.
For the vanilla cream, whisk all the ingredients until the cream has increased in volume and keeps its shape.
Assemble the pavlova by dolloping the cream on the meringue, followed by some fruit. To finish, shave or grate over white chocolate.