Rhubarb pavlova
9
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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