Rhubarb Pavolva
Sweet & sour, soft & crisp, and each element is easier than you might think. Meringues have a reputation for being tricky, as long as you allow plenty of time they are straighforward, however a good quality shop-bought meringue makes for a very quick dessert. While we wait for our own forced rhubarb to mature, we are using 'Yorkshire Triangle' rhubarb, where plants are grown in dark sheds to force delicate growth. Vibrant pink, its season is short from mid-January to March. This dessert is topped with sugared nuts (Head Chef Matt's recipe is a 'Swan Secret') but it is equally lovely with toasted nuts.
Ingredients
For the meringue:
5 oz of egg white
10 oz of sugar
For the rhubarb:
12 stems of rhubarb
Elderflower cordial
For the lemon curd:
2 lemons, juiced & zested
150g caster sugar
75g butter
2 large eggs
To serve:
Good quality thick cream, whipped with a little vanilla bean paste to taste
Pomegranate
Toasted pistachio nuts and almonds
Method
For the meringue:
Put the egg whites in the mixer and beat until soft peaks, slowly add in half of the sugar and continue to beat until the peaks are stiff and stand straight up. Fold in the rest of the sugar.
Spoon out the meringues onto a tray lined with grease proof and bake at 110 of an hour.
Allow to cool completely.
For the rhubarb:
Chop the rhubarb into 2cm sticks and place them in a tray. drizzle with elderflower cordial.
Cover with tin foil and bake at 150°c for 15 minutes or until soft yet still holding its shape.
For the lemon curd:
Zest the lemons into a bowl, add the juice, sugar and butter and warm over a pan of simmering water until the sugar is dissolved, taking care not to let it overheat.
In a separate bowl, whisk the eggs and strain them through a fine sieve into the lemon mixture. Stir until well mixed and thickened, 80 ºC on a thermometer.
Pour into sterilized jars and seal immediately. Will store in a cool, dark place for 3-4 months, but refrigerate after opening.
To serve:
Put the meringue on the plate with a dot of cream underneath it to stop it from moving.
Spoon lemon curd onto the meringue followed by the whipped cream.
Top with rhubarb, and finish with pomegranate seeds and toasted nuts.
