Rhubarb and coconut yoghurt-topped pavlovas

Babiche Martens

If you don't have rhubarb planted in the garden, it's time you did. It doesn’t take up much space, grows all year round and is the perfect fruit to pick when the options are limited. It’s great for stewing; simply add a little extra sugar if you find it too tart. Here it is teamed with a simple meringue recipe featuring just two ingredients: eggs and caster sugar

Ingredients

3	Egg whites (Main)
¾ cup	Caster sugar (Main)
15 g	Butter
2 stalks	Rhubarb, cut into 2cm pieces (Main)
2 tsp	Caster sugar
1 cup	Cream
1 cup	Coconut yoghurt (Main)
½ cup	Coconut shavings, toasted (Main)

Directions

1. Preheat an oven to 150C. Line a flat baking tray with paper.
2. Using an egg beater whisk the eggs until they hold their shape. Slowly add the sugar a tablespoon at a time mixing thoroughly. Onto the baking paper create 6 even piles of meringue. Place into the oven for 40 minutes, then turn the oven off and allow the mini pavlovas to cool before removing.
3. Melt the butter in a frying pan. Add the rhubarb and cook slowly over a low heat for 5-8 minutes turning once or twice. Sprinkle over the sugar and continue to cook until softened. Remove and cool.
4. Whisk the cream to form soft peaks. Add the coconut yoghurt and continue to whisk until thickened.
5. Top the mini pavlovas with yoghurt cream, rhubarb and toasted coconut.

More of Angela's recipes using winter produce

• Braised red cabbage
• Garlic, leek and ricotta tart