Rhubarb & custard pavlova - Good Food Middle East
Use the classic combo of rhubarb and custard in a meringue showstopper — serve at a barbecue or summer dinner party
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Cooking tools:
- Hand mixer
- Microplane
- Offset spatula
- Baking sheet
- Parchment paper
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Baking dish
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 6 large egg whites , around 215g (reserve 2 egg yolks for the custard, below)
- ¼ tsp cream of tartar
- 360g caster sugar
- 2 tsp white wine vinegar
- 2 tsp cornflour
- 1 tsp vanilla paste
- 180ml whole milk
- ½ tsp vanilla bean paste
- 30g caster sugar
- 1 tbsp cornflour
- 2 large egg yolks (use the whites for the meringue)
- 300ml double cream
- 350g rhubarb , trimmed and cut into 5cm pieces
- strip of orange zest
- squeeze of orange juice
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