Sponsored: Rhubarb pavlova with Rachel's Organic recipe
Showcase spring rhubarb with pink fluffy meringue and yogurt cream in this gorgeous rhubarb pavlova recipe
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Ingredients
- 4 large egg whites
- 350g caster sugar
- few drops of pink food colouring*
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 250g rhubarb, cut into 4cm pieces
- juice of 1 orange, plus pared zest to decorate
- 150ml double cream
- 450g Rachel’s Organic Luscious Rhubarb Yogurt
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