1

Preheat the oven to gas mark 1/140°C/fan oven 120°C. Line a baking tray with baking parchment. Whisk the egg whites until they form stiff peaks. Slowly whisk in the sugar, 1 tbsp at a time, until it’s all combined and the meringue is stiff and glossy.

2

Spoon the meringue onto the baking tray and swirl to make a 18cm wide circle. Bake for 11/2 hours or until the pavlova is crisp. Leave to cool completely, then peel off the baking parchment and place the pavlova on a serving plate.

3

Place the rhubarb, sweetener and vanilla extract in a pan with 4 tbsp water. Cover and gently simmer for 5–8minutes or until just tender and the juices are running. Leave to cool.

4

Beat the Greek yogurt with the icing sugar, then swirl over the pavlova. Spoon the rhubarb over the top. Serve in slices within 1 hour.