Rhubarb Fool Pavlova
Ingredients
- 5 sticks rhubarb chopped
- 3 tbsp. caster sugar
- 1 orange juice
- 1 tsp orange marmalade
- 3 egg whites 90g
- 180 g caster sugar
- ½ tsp Cornflour
- ½ tsp white wine vinegar
- 450 ml cream
- A few mint leaves optional
- A few edible flowers optional
Method
- In a saucepan, over medium heat, melt the caster sugar with the rhubarb pieces, orange marmalade, and orange juice. Simmer for 5 minutes until the rhubarb starts to be fully softened. Remove from the heat. Stir a few times with a whisk to break the fibres if necessary or pulse once or twice in a food blender. Set aside to cool.
- Meanwhile, prepare the pavlova. Preheat oven to 120C and Line a baking tray with parchment paper. Drawn the size of the pavlova with a pencil on the paper for guidance.
- Place the egg whites into a spotlessly clean mixing bowl of food mixer and beat on full speed until stiffly beaten. Turn the speed of the mixer down and slowly add the sugar, adding just a little at a time.
- When all the sugar has been incorporated, add the cornflour and vinegar, and give one final whisk on high speed until glossy and very stiff.
- Pipe the meringue mixture on the prepared baking tray.
- Bake in the oven for 1 hour until the meringue mixture is very firm to the touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar.
- Remove from the oven and set aside until fully cooled.
- Once ready to serve., in a large bowl, whip the cream until soft peak. Fold in the rhubarb compote to create a rhubarb fool. Transfer the mixture on the pavlova and decorate with extra compote, a few edible flours and mint leaves if desired.
