April 20, 2015

Rhubarb Crumble Pavlova

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Rhubarb season is always one of my favourites. The harsh cold of winter has finally gone, the sun is shining more and all the trees are starting to come alive with blossom and new shoots. 

Everywhere looks much better bathed in sunlight and of course we now have long evenings to laze around in parks and days are starting to get that wonderful endless feeling. 

It is this time that Rhubarb starts to grow in its masses, you get the forced rhubarb first, characterised by its really vibrant pink colouring, and then you get the rest. 

Rhubarb is a pretty versitle food, I have made tarts and sorbet in the past. It also goes brilliantly as a purée in processco if you are feeling fancy one evening too. 


Today I decided to spruce up an old favourite, a crunchy pavlova topped with the pinkest, freshest, tangiest rhubarb. 


                          

For a pavlova for about 4-6 (depending on how hungry you and your guests are!) you will need...

For the meringue... 
4 egg whites 
150g sugar 
Pinch of cream of tartare 
1 tsp white wine vinegar 
1 tsp boiling water 

For the sticky rhubarb topping...
6 stick of rhubarb 
2 tbsp brown sugar 

I large tube of total Greek Yogurt 
1 tbsp ground ginger 

For your crumble topping...
1 cup flour
1/2 cup butter
1 tsp ground ginger  

Start by chopping your rhubarb and then gently cooking it in a pan with a little sugar until soft. Watch carefully as if cooked for too long will become a mush.

                                 

You want strips about 2 inches long.
Next whip up your egg whites, sugar, vinegar, tartare and boling water. 

Dollop and spread onto a baking sheet. The messier the better, don't worry too much about neatness at this stage. 

Make a hollow in the middle slightly for your filling and tangy fruit. 

                     
Place in the oven at 140C for 1 1/2 hours

             

Next make up your crumble topping by rubbing together your butter, ginger and flour and then placing in a baking tin. 
This is will cook for about 10 minutes and will all spread out. 

Once golden leave to cool before smashing up into crumbs.

Sprinkle a layer on the base of the meringue, before you add your yogurt topping.
   

Mix up your yogurt and ginger and place in the shallow dip in the centre of your cooked meringue. 

 
   
Pile high with the yogurt filling, warm rhubarb and finally with the rest of the crumble topping... 

Enjoy in the spring sunshine! 



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