Heart Shaped Rhubarb and Blood Orange Pavlova

[[ recipeID=recipe-9kotysebw, title=Heart Shaped Rhubarb and Blood Orange Pavlova ]]

Heart Shaped Rhubarb and Blood Orange Pavlova

Servings: 6

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 2 hours 0 mins
  • Total Time: 2 hours 30 mins

Ingredients

Instructions

Ingredients

  • 6 egg whites
  • Golden caster sugar (double the weight of your egg whites)
  • 300ml double cream
  • 2/3 blood oranges, peeled and cut into rounds (reserve any juice)
  • 5 stems of rhubarb, cut into batons
  • 100g caster sugar
  • 1tsp cornflour

Instructions

  1. Preheat the oven to 120c / 100c fan.
  2. Put the egg whites in a very clean mixing bowl and, using a free standing mixer or handheld electric whisk, whisk on a low speed until small stabilising bubbles have formed, before turning it up to top speed.
  3. Whisk until you have stiff peaks (but before it starts to look cotton woolly) and then, keeping the mixer on high speed, add the caster sugar spoon by spoon, bringing the mixture back to peaks between each spoonful.
  4. Once all of the sugar has been added continue to beat on high speed for a good 5 minutes.
  5. Meanwhile line the baking tray with parchment paper.
  6. Either spoon the meringue mixture straight onto the lined baking tray and shape it out in big pillowy clouds, or if you want a shaped pavlova, spoon it into a piping bag and pipe the walls of your shape before filling it in.Make a bit of a well in the middle to fill with cream and fruit once cooked.
  7. Bake the meringue for 1-2 hours, depending on the size and thickness of your pavlova (the one pictured took 1.5 hours), until it feels dry to touch and lifts away from the parchment.
  8. Once baked turn off the oven leaving the pavlova in the oven to cool completely (I often leave it over night).
  9. Once the meringue has cooled place the prepared rhubarb in a heavy bottomed pan with the caster sugar and cook over a low heat with a lid on for around 5 minutes, until the sugar has dissolved and the rhubarb has just started to soften.
  10. Drain in a sieve over a bowl, retaining the syrup, and put the rhubarb to one side to cool.
  11. Return the syrup to the pan along with the earlier retained orange juice (or add a good squeeze of juice if you’ve lost it).
  12. Dilute the cornflour with a little water to form a runny paste.
  13. Bring the juices to a simmer before stirring in the diluted cornflour. Continue to simmer until it has thickened to a syrup.
  14. Leave the syrup to cool slightly whilst you whip your cream, being careful not to over whip it, you want it just thick enough to hold a peak.
  15. Add your orange segments to the pan, dressing them with the syrup before removing them and putting them to one side with the rhubarb.
  16. Dollop your whipped cream into the well of your meringue, drizzle over half of your syrup and swirl it through with a skewer.
  17. Arrange your fruit on top of the cream before drizzling over the last of the syrup