Ingredients

6 large egg whites (around 215g, reserve 2 egg yolks for the custard)

¼ tsp cream of tartar

360g caster sugar

2 tsp white wine vinegar

2 tsp cornflour (for the meringue)

1 tsp vanilla paste (for the meringue)

180ml whole milk

½ tsp vanilla bean paste (for the custard)

30g caster sugar (for the custard)

1 tbsp cornflour (for the custard)

2 large egg yolks (reserved from the whites for meringue)

300ml double cream

350g rhubarb, trimmed and cut into 5cm pieces

30g caster sugar (for poaching rhubarb)

1 tsp vanilla paste (for poaching rhubarb)

Strip of orange zest

Squeeze of orange juice

Instructions

Step 1: Make the custard by pouring the milk and vanilla into a small saucepan. Heat gently over medium heat until it simmers, about 4-5 minutes.

Step 2: In a large bowl, whisk together the sugar, cornflour, egg yolks, and a pinch of salt until pale and smooth. Gradually add the hot milk to the egg mixture, a little at a time, whisking continuously.

Step 3: Return the mixture to the saucepan and cook over medium heat, stirring frequently for 8-12 minutes until thickened and coating the back of a wooden spoon. Transfer to a container and cool, then refrigerate overnight to thicken.

Step 4: Preheat the oven to 150°C (130°C fan)/gas mark 2. Whisk together egg whites and cream of tartar in a stand mixer on medium speed until soft peaks form (3-5 minutes).

Step 5: Slowly add caster sugar, one tablespoon at a time, while whisking on medium speed. Increase speed and whisk for 12-15 minutes until the meringue is stiff and glossy.

Step 6: Mix vinegar, cornflour, and vanilla in a cup until smooth, then whisk this into the meringue for 1-2 minutes until fully incorporated.

Step 7: Spoon the meringue onto baking parchment on a baking sheet, shaping a high dome about 23cm wide with a flattened top. Bake for 10 minutes at 150°C (130°C fan), then reduce temperature to 140°C (120°C fan)/gas mark 1 and bake for 1 hour 30 minutes.

Step 8: Turn off the oven and leave the meringue inside overnight with the door closed to cool fully.

Step 9: To poach rhubarb, place rhubarb, sugar, vanilla, orange zest, and 125ml water in a saucepan. Heat on medium until sugar dissolves (1-2 minutes), then simmer for 4-5 minutes. Remove from heat and cover for 5 minutes.

Step 10: Use a slotted spoon to transfer rhubarb into a heatproof container. Boil the remaining liquid until syrupy (about 5 minutes), then pour over the rhubarb. Refrigerate overnight if possible.

Step 11: When ready to serve, whisk double cream until thick, then fold in cold custard. Spoon this mixture generously over the meringue.

Step 12: Scatter poached rhubarb on top and drizzle with the syrup. Serve immediately for best texture and flavor.

Tips & Variations

Use fresh, firm rhubarb for the best texture when poaching and avoid overcooking to keep it slightly crisp.

If you don’t have vanilla paste, substitute with 1 tsp vanilla extract or vanilla bean seeds.

For a zesty twist, add a little grated ginger to the rhubarb while poaching.

Ensure egg whites are at room temperature for easier whisking and better volume.

FAQs

Can I make the pavlova meringue ahead of time?

Yes, you can prepare and bake the meringue a day ahead. Leave it in the turned-off oven overnight to dry out perfectly. Keep it in an airtight container until ready to assemble with custard and rhubarb.

What can I use instead of rhubarb?

If rhubarb is not available, substitute with tart fruits like fresh raspberries, strawberries, or cooked sour cherries for a similar tangy contrast to the sweet meringue and custard.