Jamie Oliver

Rhubarb & strawberry pavlova

With vanilla cream

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%
  • Sugars 81g 90%
  • Protein 5.4g 11%
  • Carbs 81g 31%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Trevor Oliver & Justin Grieg
Tap For Method


  • 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
Tap For Method
Recipe From

Jamie Magazine

By Trevor Oliver & Justin Grieg
Tap For Ingredients


  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 the oven to 150°C/300°F/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 minutes until crunchy on the outside and soft inside.
  4. For the vanilla cream, whisk all the ingredients until the 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.


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