Caramel pavlova with rhubarb
Try this famous Australian dessert for yourself with a modern addition of sweet caramel and rhubarb.
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Cooking tools:
- Hand mixer
- Sifter
- Serving platter
- Oven
- Stove
- Skillet
- Colander
- Mixing bowl
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Refrigerator
- Fine-mesh sieve
Ingredients
- Rhubarb
- 500 grams rhubarb, trimmed
- 3/4 cup (165g) caster sugar
- 1 teaspoon vanilla bean paste
- Caramel pavlova
- 2 teaspoons butter, melted
- 2 teaspoons cornflour
- 5 egg whites
- 1/2 cup (110g) caster sugar
- 1/2 cup (110g) firmly packed brown sugar
- 1 tablespoon cornflour, extra
- 3/4 cup (180ml) thickened cream, whipped
- 200 grams greek-style yogurt
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