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.