PersonalPoints™ per serving
Twist the traditional summer pavlova and serve it up in cooler weather with warm and tender rhubarb.
200 g, trimmed, cut into 2cm pieces
No added sugar orange juice
4 individual, (buy 4x45g nests)
Reduced fat vanilla ice cream
- Preheat oven to 200°C. Line an oven tray with baking paper.
- Combine the rhubarb, sugar and orange juice in a medium bowl. Arrange in a single layer on the prepared tray. Bake for 10 minutes or until the rhubarb is tender but still holds its shape.
- Top each pavlova nest with a scoop of ice-cream and rhubarb. Drizzle over any roasting juices to serve.
Press down the centre of each scoop of ice-cream to make a nest for the rhubarb.