Ciao Aug/Sep 2017 Digital Digital_CIAO_AugSep2017 | Page 16

inthekitchen
Rhubarb Pavlova
This light as air meringue treat is a perfect summer dessert, topped with seasonal rhubarb.
INGREDIENTS
Pavlova
4 egg whites
1 1/4 cup sugar
2 tsp cornstarch
1 tsp vanilla extract
2 cups heavy cream
Rhubarb Chutney
1 cup diced rhubarb
1 cup sugar
1/2 cup diced apple
14
ciao! /aug/sep / two thousand seventeen
METHOD
Pavlova
1. In a mixing bowl, beat egg
whites until stiff peaks form. Slowly
add the sugar one tsp at a time,
then the cornstarch. Beat until
thick and glossy. Gently fold in the
vanilla extract. Spoon desired size
of pavlova onto a parchment lined
baking sheet. Bake for one hour at
250°F, cool on wire rack.
2. Whip cream until stiff peaks
form. Reserve for garnish.
Chutney
1. Place apple, rhubarb, and sugar
in a sauce pot and cook on low for
20 mins or until rhubarb and apple
are soft and sugar is melted.
To Assemble
1. Place cooled pavlova on plate
and top with chutney and whipped
cream.
Yield 2 servings