• Partnered with
  • Easy
  • Serves 12
  • 90 mins cook

Rhubarb and custard pavlova

Rhubarb and custard pavlova

Christmas just isn’t Christmas without pavlova. Nici Wickes has dressed up this recipe with the wickedly good combo of rhubarb and custard, as well as strawberries and cream. It is knock-out fabulous!

Ingredients

Pavlova

  • 3 egg whites
  • 1 1/4 cups sugar
  • 4 tbsp hot water
  • 1 tsp vinegar
  • 1 tsp vanilla
  • 1 tsp cornflour

Rhubarb and custard pavlova

  • 1 punnet strawberries, hulled and sliced
  • 2 tsp lemon juice
  • 1 tbsp icing sugar
  • 2 cups rhubarb, chopped into 3cm lengths
  • 2 tbsp brown sugar
  • 2 pavlova discs (see recipe above)
  • 400 ml cream, whipped
  • 1 cup homemade or store-bought vanilla custard

Steps

Pavlova

  1. Makes 1 x 26cm disc. Preheat oven to 140°C fan bake. Line a tray with baking paper, then draw a 26cm circle on it.
  2. Beat the egg whites until foamy, then begin to gradually add the sugar. Whisk in the water, vinegar and vanilla. Beat until thick and stiff, and the sugar is dissolved (about 10 minutes of beating), adding the cornflour last.
  3. Spread meringue evenly onto the circle. Cook for 1 hour. Turn oven off and leave for another hour.

Rhubarb and custard pavlova

  1. Put the strawberries in a bowl. Mix in the lemon juice and sugar.
  2. Toss the rhubarb with the brown sugar, then spread on a lined oven tray. Bake at 150°C for 20-30 minutes or until soft. Set aside to cool. Transfer the rhubarb to the bowl with the strawberries, trying to keep the pieces intact.
  3. To assemble, place one pavlova on a serving platter. Top with half of the whipped cream and drizzle over half the custard. Add half the fruit and top with the other pavlova. Cover with remaining whipped cream, custard and fruit.
  4. Serve in big luscious wedges!

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