Rhubarb Pavlova

Photography by Angie Norwood Browne

 

Ingredients

  • 2 lbs. rhubarb stems, cut into small pieces
  • 1c. sugar
  • 2 vanilla pods, split in half lengthways
  • 2-3 star anise
  • 2-3 cinnamon sticks
  • 1/4 c. rose water
  • rose petals for garnish

For the meringue

  • 5 large free-range egg whites, at room temperature
  • 1 T. sugar
  • 2 tsp cornflour

Method

  1. Heat oven to 275 degrees.  Line two large baking sheets with non-stick baking parchment.  In large bowl whisk the egg whites until stiff peaks form. Gradually add in the sugar until thick and glossy, then the cornflour. Pile the meringue in soft swirls onto the baking parchment, then bake on the lowest shelf for 1 hr until crisp on the outside and dry underneath. Cool, then gently peel off the paper. Can be made up to a day in advance, just store in airtight containers.
  2. Place the rhubarb in a large pan along with the sugar, vanilla, star anise, cinnamon, and about 3/4 water. Bring to a gentle simmer, add rose water, then cook very gently until just soft. Discard the vanilla, star anise and cinnamon. Remove the rhubarb from the pan, reserving the cooking liquid. Purée half of the fruit with a hand blender, then strain into a bowl through a fine mesh sieve.
  3. Reduce the rhubarb cooking liquid until thick and syrupy. Leave rhubarb and syrup to cool (can be made up to 2 days ahead and chilled until needed).
  4. To serve, whip the cream until it just forms peaks. Carefully ripple the rhubarb purée through the cream. Plate each meringue and spoon on some of the rhubarb rippled cream. Top with the remaining rhubarb and spoon some of the rhubarb syrup on top and around the plate. Food styling by Karra Wise, recipe inspired by BBC Good Food.
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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

One comment

  1. Simple but marvellous dish, great work (:

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