Rhubarb pavlova

Instructions

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.