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A Recipe for Rhubarb and Blood Orange Pavlova

Tuesday, 11 April 2023 00:00

By Mary Goodsell

This recipe is an impressive dessert option for entertaining guests thanks to it's vibrant colours, but it's a fool-proof recipe that any amateur chef can master in no time at all.

Serves 8 

For the pavlova cake:
4 medium egg whites
250g golden caster sugar
1 tbsp cornflour
700ml double cream
1 tspn vanilla extract 
For the orange curd:
Finely grated zest and juice of 1 large orange and ½ lemon
100g unsalted butter
250g golden caster sugar
4 medium free-range egg yolks
For the poached rhubarb:
1 tbsp demerara sugar
Juice of half an orange or lemon
800g rhubarb stalks, cut into 3-4cm lengths

1. Pre-heat the oven to 180 degrees. Pop the rhubarb onto a foil-lined baking tray with the citrus juice and cover with the sugar evenly. Toss together and poach in the oven for 20-25 minutes or until tender with juices running. Remove from the oven and set aside for later.


2. Make the pavlova by whisking the egg whites (save the yolks for the curd) until soft peaks are formed. You should be able to tip the bowl upside down without it falling out! Then, 1 tbsp at a time, add the sugar and keep whisking, then add the cornflour and keep whisking till you have stiff peaks. Don’t be tempted to over whisk!

 

3. Split the whisked egg white mixture between two greaseproof-lined baking sheets, using a silicone spatula to make two equal circle shapes, and place in the oven for 45-60 minutes, depending on your oven. Check at the 45 minute mark to make sure they are not burning!


5. While the pavlova is cooking, use your saved egg yolks to make the orange curd. Add the butter, sugar, zest and juice to a heat-proof glass bowl over a small saucepan of simmering water, ensuring the water doesn’t touch the bottom of the bowl. Once melted, stir in the egg yolks until you have a silky, smooth curd-like consistency. Remove from the heat and chill in the fridge until ready to serve.

6. To assemble the pavlova cake, lightly whip the double cream until it is thick and makes a spreadable consistency. Stir in the tspn of vanilla and spread on top of one of the pavlova bases. Top with the second base, then use the poached rhubarb, rhubarb juices, and drizzles of the orange curd to decorate as you see fit. 

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