3 egg whites
175g caster sugar
1 tsp vinegar1tsp cornflour
Lay a sheet of baking paper onto a baking tray. You can draw out a 20cm circle for a large pavlova or smaller ones for the mini-pavlovas. Or if, like me, you can't be bothered with that, you can make them freestyle! Heat the oven to 160C.
Whisk the egg whites until they are stiff. Then whisk in the sugar a teaspoon at at time until you have one teaspoon left. Blend the cornflour and vinegar together and add with the last spoonful of sugar.
Spread or pipe the meringue to cover the circle or circles on the baking tray, building up the sides so they are higher than the centre.
This is the first pick of rhubarb from the garden this year, I'm not quite sure how much weight. There were about half a dozen short stems, which I chopped to even lengths then put in a Pyrex roasting dish and covered with about 50g sugar. Roast the rhubarb in the oven at about 160C for 15-20 minutes until the sugar had melted and the rhubarb is soft but hasn't broken up.
Fill the pavlova (s) with the cream mixture and top with the remaining pieces of rhubarb and drizzle with the lovely pink rhubarb juice. If you don't have time to make the meringues then this is a quick, easy and impressive dessert to make with bought meringue nests.