Pavlova with orange curd and roast rhubarb - delicious. magazine

Name: Pavlova with orange curd and roast rhubarb - delicious. magazine
Ingredients: For the meringue; 4 medium free-range egg whites (set the yolks aside); 200g unrefined caster sugar; Butter to grease; For the roast rhubarb; 4 large firm rhubarb stalks; 2 tbsp runny honey; For the orange curd; Very finely grated zest and juice 2 large oranges and ½ lemon; 100g unsalted butter; 250g caster or granulated sugar; 4 medium free-range egg yolks; To serve; 300ml double cream; 30g hazelnuts, lightly toasted in a dry pan and roughly crushed; 25-30g piece candied orange peel, very thinly sliced; Fresh primrose flowers; You’ll also need…; Electric mixer; 30cm x 30cm baking tray; 2 sheets non-stick compostable baking paper

www.deliciousmagazine.co.uk

A dessert that speaks of spring, this stunning pavlova is topped with a smooth and zesty orange curd and slightly-tart roasted rhubarb.

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Ingredients

For the meringue
4 medium free-range egg whites (set the yolks aside)
200g unrefined caster sugar
Butter to grease
For the roast rhubarb
4 large firm rhubarb stalks
2 tbsp runny honey
For the orange curd
Very finely grated zest and juice 2 large oranges and ½ lemon
100g unsalted butter
250g caster or granulated sugar
4 medium free-range egg yolks
To serve
300ml double cream
30g hazelnuts, lightly toasted in a dry pan and roughly crushed
25-30g piece candied orange peel, very thinly sliced
Fresh primrose flowers
You’ll also need…
Electric mixer; 30cm x 30cm baking tray; 2 sheets non-stick compostable baking paper