200 g, trimmed, cut into 2cm pieces
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.