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Categories:
rhubarb sugar vanilla Caramel Pavlova butter cornstarch egg whites granulated sugar brown sugar heavy cream Greek yogurt
Viewed: 29 - Published at: 8 years agoIngredients
- 1 lb rhubarb, trimmed, cut into 3/4 inch pieces
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- None None Caramel Pavlova
- 2 tsp butter, melted
- 5 tsp cornstarch
- 5 None egg whites
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup heavy cream, whipped
- 3/4 cup Greek yogurt
Method
- To prepare the rhubarb, combine rhubarb and sugar. Transfer to a colander with a bowl underneath. Cover and chill for 6 hours, or overnight. The following day, bring rhubarb, juices and vanilla extract to a boil. Simmer, uncovered, stirring occasionally, for about 5 mins, or until rhubarb is just tender.
- Preheat oven to 300°F. Grease a 7x14 inch baking tray with butter leaving a 1 inch border around edge. Sift 2 tsp cornstarch over greased area.
- Whip egg whites to soft peaks. Gradually add sugar, beating until sugar is dissolved between additions. Gradually add brown sugar, beating until sugar is dissolved between additions. Fold in remaining cornstarch. Transfer to prepared pan and spread over greased area. Make a shallow indentation along center.
- Reduce oven to 200°F. Bake pavlova for 1 hour 30 mins, or until dry and crisp. Turn off oven and let cool in oven with door ajar.
- When meringue has cooled completely, combine whipped cream and yogurt. Top pavlova with whipped cream mixture and 1/2 the rhubarb. Serve with remaining rhubarb on the side.
