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Rhubarb pavlova

Rhubarb pavlova

9
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Twist the traditional summer pavlova and serve it up in cooler weather with warm and tender rhubarb.

Ingredients

Rhubarb

200 g, trimmed, cut into 2cm pieces

Caster sugar

1 tbs

No added sugar orange juice

1 tbs

Meringue

4 individual, (buy 4x45g nests)

Reduced fat vanilla ice cream

2 scoop(s), small

Instructions

  1. Preheat oven to 200°C. Line an oven tray with baking paper.
  2. 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.
  3. Top each pavlova nest with a scoop of ice-cream and rhubarb. Drizzle over any roasting juices to serve.

Notes

Press down the centre of each scoop of ice-cream to make a nest for the rhubarb.

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