Packed with flavour
With white chocolate
1 Hour 10 Minutes
To make the compote, chop the rhubarb into 2cm chunks, then hull and halve the strawberries. Add to a pan with a dash of water, the vanilla pod and 50g white caster sugar, cook over a low heat until soft, allow to cool.
Pre-heat your oven to 150°C and line a baking tray with grease proof paper
Separate the egg whites from the yolks and place the egg whites into a pan with the sugar. Gently heat until the sugar dissolves, make sure to constantly stir. Once dissolved, pour into a mixing bowl and whisk until you have soft peaks.
Spoon the meringue mixture onto the greaseproof paper into 8 mini pavlovas. Place in the oven for 40-45 minutes until crunchy on the outside and soft on the inside.
To make the vanilla cream, whisk together the cream, 1 tablespoon of caster sugar and vanilla extract until it has increased in volume and is holding its shape.
Assemble the pavlovas by dolloping the cream on top of the meringue, then the compote and then a shaving of white chocolate. Enjoy!
Recipe from Jamie Oliver