Pavlova with orange curd and roast rhubarb

Name: Pavlova with orange curd and roast rhubarb
Total time: 170 min
Ingredients: 4 medium free-range egg whites (set the yolks aside); 200g unrefined caster sugar; Butter to grease; 4 large firm rhubarb stalks; 2 tbsp runny honey; 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; 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.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

4 medium free-range egg whites (set the yolks aside)
200g unrefined caster sugar
Butter to grease
4 large firm rhubarb stalks
2 tbsp runny honey
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
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