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rhubarb and strawberry pavlova
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Rhubarb & strawberry pavlova

With vanilla cream

rhubarb and strawberry pavlova
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1 hr 10 mins
Not Too Tricky

serves 8

About the recipe

Recipe from The Cricketers.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Trevor Oliver & Justin Grieg

Ingredients

6 large free-range egg whites

360g white caster sugar

quality white chocolate

RHUBARB & STRAWBERRY COMPOTE

400g rhubarb

400g strawberries

1 vanilla pod

50g white caster sugar, or more if needed, depending on sweetness of rhubarb

VANILLA CREAM

300ml double cream

1 tablespoon white caster sugar

1 vanilla pod or ½ teaspoon vanilla extract

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 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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