Jamie Oliver

Rhubarb & strawberry pavlova

Rhubarb & strawberry pavlova

Serves 8
Cooks In1H 10M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    586
    29%
  • Fat
    26.6g
    38%
  • Saturates
    16.4g
    82%
  • Protein
    5.4g
    11%
  • Carbs
    81g
    31%
  • Sugars
    81g
    90%

Of an adult's reference intake

Jamie Magazine
Recipe From

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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Trevor Oliver & Justin Grieg

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Method

  1. 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.
  2. Preheat oven to 150ºC/gas 2 and line a baking tray with greaseproof paper.
  3. 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 until crunchy on the outside and soft inside.
  4. For the vanilla cream, whisk all the ingredients until cream has increased in volume and keeps its shape.
  5. Assemble the pavlova by dolloping the cream on the meringue, followed by some fruit. To finish, shave or grate over white chocolate.

Tip

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

Of an adult's reference intake