Sometimes its not a hardship to put together seasonal ingredients. Our hens are laying extremely well and the first pink stalks of forced rhubarb are in the shops. Yesterday we had rhubarb and home made custard for pudding. Which left me with lots of egg whites, well there is only one recipe that springs to mind in those circumstances, a pavlova and with some nice tart rhubarb left over I thought it would make the perfect pud.
I’d baked the rhubarb in a glass of pink fizz with a little sugar, if you bake it gently in the oven you keep the shape and it doesn’t all become a grey mush. Pavlova is one of the easiest sweets to make if you have a large electric mixer, mine is a Kenwood chef which was made in the year 1953 and has seen continuous service since.
The sharp eyed amongst you may notice that there are huge chunks missing out of this pavlova, that was the handy work of my second born son. They ask, you say no, its for later, and they take it anyway…
Look at that squidgy centre, it was perfection.