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Rhubarb And Pear Brown Sugar Pavlova

Rhubarb and pear brown sugar pavlova

If you’re looking to make the most of rhubarb this Spring, look no further! This pavlova uses brown sugar to give a deep, decadent flavour which works wonderfully with the rhubarb’s sharp-yet-comforting taste.

You’ll need:

  • 300g soft brown sugar
  • 75g caster sugar
  • 6 egg whites (use egg whites from Two Chicks so as not to waste yolks!)
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • A pinch of salt

For the topping:

  • 2 star anise
  • 5 stems of rhubarb
  • 2 pears
  • 200g sugar
  • 300ml double cream
  1. Preheat the oven to 180°C/ 350°F/ Gas 4 and line a baking tray with baking parchment
  2. Mix the vinegar and cornflour together until you have a smooth paste and set aside
  3. Put the egg whites, sugar and salt into a heatproof bowl and set it over a pan of lightly boiling water (bain marie)
  4. Stir until the sugar has dissolved into the egg whites, then remove from the heat
  5. Whisk the egg white and sugar mixture with an electric whisk until you get shiny peaks, then fold through the vinegar and cornflour mix
  6. Spoon the mixture onto the baking paper to form a big cloud
  7. Place in the oven, then immediately turn the temperature down to 150°C/ 300°F/ Gas 2 and cook for 1 hour
  8. Turn the oven off and leave the pavlova to sit there for another few hours until completely cold – overnight for best results!

For the rhubarb topping:

  1. Preheat the oven to 150°C/ 300°F/ Gas 2
  2. Cut the rhubarb into bite-size pieces
  3. Peel, core and quarter the pears
  4. Place the rhubarb and pear into an ovenproof dish, sprinkle with sugar and add the star anise
  5. Bake for 45 min or until tender
  6. Serve your pavlova with the whipped cream and fruit topping spooned over

To see more creative dessert recipes like our Carrot & Blood Orange Sorbet or our Lemon Meringue S’mores, check our Recipes category.