Rather Luscious Rhubarb and Ginger Pavlova

Absolutely bloody gorgeous (ABG) – saw James Martin do this a few weeks ago on TV and thought I’d give it a bash. I used my favourite meringue recipe though, from Lisa Faulkner, but incorporated James’ suggested divine flavours of rhubarb and ginger. This will be repeated!

Serves 6 – 8

What you need…

for the meringue

1 x baking tray, lined with parchment

3 egg whites

Pinch of salt

250g caster sugar, plus 3 – 4 teaspoons for the cream

1 teaspoon vanilla extract

1 teaspoon malt vinegar

3 teaspoons diced ginger in syrup

for the topping

1 x baking tray

600g rhubarb, cut into 5cm pieces

1 tablespoon ginger syrup

300ml double cream

Caster sugar, to taste

2 teaspoons diced ginger in syrup

What to do…

First, to the rhubarb. Preheat your oven to 200˚c / 400˚f/ gas 6.  Scatter the rhubarb evenly across the baking tray and then drizzle with 1 tablespoon of syrup from a jar of diced ginger in syrup. Roast for 10-15 minutes, until just soft. Set aside to cool.

Reduce your oven to 140°c / 275°f / gas 1.

Using an handheld electric whisk, beat the egg whites and salt together until very stiff. Then, gradually whisk in the 250g caster sugar until it forms stiff peaks – this takes 3 – 4 minutes. Fold in the vanilla extract , vinegar and ginger.

Plop the meringue mixture onto your baking tray, gently spreading it to roughly create a 23cm circle. Pop it into the oven and leave for 1 hour until firm. Then – and this is key – switch the oven off but leave your meringue in for a further 30 minutes with the door closed.

Remove from the oven and leave to cool completely. Discard the lining paper and put your meringue onto a pretty serving plate.

Whisk the cream, roasting juices from the rhubarb and diced ginger together with and 3 – 4 teaspoons of caster sugar (the amount of sugar depends on your personal taste) until stiff and then pile on top of the meringue. Arrange the rhubarb on top, stand back, admire your handy work and then serve – a gooey chewy meringue middle is complemented by sweet, crisp exterior. Sweet, cloud-like cream and slightly tart rhubarb, all the with gorgeous backdrop of ginger – ABG!

Inspired by…

James Martin Lisa Faulkner

How easy…

Very, very easy and simply delicious!

 

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