Rhubarb & Custard Pavlova

Method

1. 1. Preheat the oven to 150ºC/130ºC fan/300ºF/Gas Mark 2. Line two baking trays with baking parchment.
2. 2. To make the meringue mixture, place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar until incorporated. Divide the mixture between the two baking trays and using a tablespoon, form two large meringue discs, creating soft peaks and swirls.
3. 3. Transfer to bake for 45 minutes, allow to cool completely with the door slightly ajar.
4. 4. Whilst the pavlova cools, make the custard. Whisk the egg yolks, sugar, flour and cornflour together in a mixing bowl. Heat the milk and vanilla paste in a small saucepan until almost boiling and slowly pour the milk over the egg yolk mixture, whisking constantly. Clean the pan and pour in the mixture then cook over a low heat, stirring constantly until the mixture thickens. The mixture will go very lumpy as it cooks, but don't worry, this is meant to happen - just keep whisking and the mixture will eventually become smooth and glossy. Cook for a further two minutes, then remove from the heat. Cover the surface of the custard with clingfilm to prevent a skin from forming and to allow to cool.
5. 5. For the rhubarb, cut the stalks into 5cm pieces and place in a large glass bowl. Add the sugar and mix then leave for 20 minutes. Add the water, and transfer to a large, flat bottomed pan, ensuring the rhubarb lies in a single layer (if your pan isn’t big enough, cook in batches). Place the pan over a very low heat and warm very gently for about 4-6 minutes at barely a simmer. Now, remove the pan from the heat and place the lid on for 2-3 minutes. Remove the lid and leave to cool completely. To store, transfer the rhubarb and it’s syrup to a container so that the syrup covers the fruit
6. 6. Once the pavlovas have cooled completely, whip the cream to very soft peaks - making sure not to over-whip it.
7. 7. Remove the cling film from the custard and use a whisk to bring it back to a lovely smooth consistency.
8. 8. To assemble the pavlova, place a layer of meringue on a cake stand and top with half of the custard and rhubarb and about a third of the cream. Add the next layer of meringue and then top with the remaining custard, cream and rhubarb. Decorate with the chopped pistachios and some orange zest.

• Desserts & Baking
• Baking
• dessert
• Rhubarb pavlova

Ingredients

• US
• METRIC

You'll Need