Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This is like a BIG rhubarb pavlova. From New Zealand chef Ray McVinnie. This man rocks

Ingredients Nutrition


  1. Preheat over to 100°C.
  2. Line 2 baking sheets with baking paper and trace a 25cm circle on each.
  3. Beat 1/3 of the sugar into the egg whites to a stiff foam.
  4. Add lemon juice adding another 1/3 of the sugar.
  5. Stop beating and FOLD in the last 1/3 of the sugar.
  6. Pile half the meringue mixture onto each baking sheet and spread into the 25 cm circle.
  7. Don not over handle the mixture.
  8. Place in oven and bake 1 1/2 hours-2 hours until crisp and well dried out.
  9. Switch off oven and let cool completely.
  10. Rhubarb filling:.
  11. Preheat oven to 150°C.
  12. Put the rhubarb into a small roasting dish.
  13. Sprinkle the sugar evenly over the top.
  14. Add the water and lemon juice and place in oven.
  15. Bake 25 minutes until the rhubarb is tender.
  16. Remove from the oven, cool, cover and chill.
  17. To serve:.
  18. Make a sandwich with the 2 meringue discs with the whipped cream and drained rhubarb in the middle.
  19. Serve in wedges with the rhubarb syrup spooned over the top.