Photo of Easter pavlova with rhubarb & ginger by WW

Easter pavlova with rhubarb & ginger

Total Time
1 hr 50 min
15 min
1 hr 35 min


Calorie controlled cooking spray

4 spray(s)

Egg white, raw

3 individual

Caster Sugar

150 g


250 g, sliced into 2.5cm pieces

Root Ginger

10 g, peeled and sliced

Ginger Beer

250 ml

Vanilla Extract

1 teaspoon(s), level

Icing Sugar

3 teaspoon(s), level

0% fat natural Greek yogurt

350 g


  1. Preheat the oven to gas mark 4/180°C/ fan 160°C. Mist a large baking tray with cooking spray and line it with baking parchment. Draw a 20cm (8in) diameter circle on the parchment and set aside.
  2. Place the egg whites in a clean, greasefree bowl (not plastic) and whisk with an electric whisk until they are opaque and stiff peaks form. whisk in the caster sugar, 1 tbsp at a time, until the meringue is shiny and stiff.
  3. Spoon the meringue onto the baking sheet circle and swirl to make a dip in the middle. Place in the oven and reduce the heat to gas mark ½/120°C/fan 100°C. Bake for 1 hour 30 minutes, then turn off the oven and leave the meringue in it to cool completely.
  4. Meanwhile, place the rhubarb, ginger and ginger beer in a pan and bring to a simmer. Gently simmer for 5 minutes or until the rhubarb is tender but not collapsing. remove from the heat and set aside to cool. Chill until needed.
  5. Carefully peel the baking parchment from the meringue and place the meringue on a serving plate. Stir the vanilla extract and icing sugar into the Greek yogurt and spoon it over the meringue. lift the rhubarb from the ginger beer with a slotted spoon, discarding the ginger, and spoon it over the yogurt. reduce the remaining liquid to a syrup and drizzle it over the rhubarb and meringue. Serve the pavlova in slices within 1 hour of assembling.