Rhubarb, rose & pistachio pavlova

Name: Rhubarb, rose & pistachio pavlova
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 8
Ingredients: 4 British Blacktail Free Range Large Egg whites; 350 g caster sugar; ¼ tsp cream of tartar; 40 g pistachio nut kernels, finely chopped; 400 g pack Cooks’ Ingredients Forced Rhubarb, trimmed and cut into 4cm pieces; 2 tsp rose water, to taste; 300 ml pot double cream; 150 g Greek-style yogurt

This pudding is made pretty with rosy pink forced rhubarb. Make the meringue the night before and leave to cool in the oven. Or you can cheat with Cooks’ Ingredients Meringue Base instead.

4.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare25 mins
Cook1 hr 30 mins
Total time1 hr 55 mins
PlusPreparation time 25 minutes + cooling

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Ingredients

4 British Blacktail Free Range Large Egg whites
350g caster sugar
¼ tsp cream of tartar
40g pistachio nut kernels, finely chopped
400g pack Cooks’ Ingredients Forced Rhubarb, trimmed and cut into 4cm pieces
2 tsp rose water, to taste
300ml pot double cream
150g Greek-style yogurt

Method

Preheat the oven to 120ºC, gas mark ½. Put the egg whites and a pinch of fine salt into the bowl of a stand mixer with the whisk attachment (or use a large bowl and an electric hand mixer). Whisk until soft peaks form. With the motor still running, gradually spoon in 200g caster sugar until incorporated.
Add the cream of tartar and keep whisking on a high speed for 5 minutes, until the mixture is smooth and glossy. (When you rub a little between your fingers you shouldn’t be able to feel any grains of sugar.)
Draw a 20cm circle on a piece of baking parchment, turn the paper upside down, then stick it onto a baking sheet using dots of meringue mixture near the edges. Spoon the mixture onto the circle and spread evenly using the back of a spoon, creating a dip in the centre. Sprinkle ½ the pistachios on the rim. Bake for 1 hour 30 minutes, until crisp and dry on the outside. Switch off the oven, leave the door ajar and allow to cool completely.
Put the remaining 150g sugar in a mediumlarge frying pan with 150ml water. Bring to the boil, swirling to dissolve. As soon as you have a clear syrup (don’t let it colour), stir in the rhubarb and 1 tsp rose water; cook for 2 minutes, then take off the heat. Taste the syrup and add a little more rose water, if liked. Set aside to cool.
When ready to serve, whisk the cream to soft peaks and fold in the yogurt. Spoon onto the cooled meringue. Use a slotted spoon to lift the cooled, poached rhubarb out of the syrup and arrange it on top of the cream. Decorate with the remaining pistachios and serve with the syrup alongside.