Pavlova with Roasted Rhubarb Compote
A sweet little number
ingredients:
Pavlova:
4 egg whites
1 cup sugar
1 tsp vanilla
1 tsp cornstarch
1 tsp white vinegar
Rhubarb:
2 lb rhubarb
1 cup sugar sweetened yogurt cream
1 cup thick Greek-style yogurt
500ml heavy cream
1 tbsp sugar
Directions
Rhubarb topping:
Heat oven to 350°f. Cut rhubarb into 1-inch lengths and arrange in a 9 x 12-inch baking dish. Sprinkle with sugar and bake until soft (about 45 minutes). Set aside to cool.
Pavlovas:
Heat oven to 250°f. Combine vinegar and cornstarch in a small bowl and set aside. Beat egg whites in a mixer on medium until stiff peaks form. Slowly add sugar while mixing.
When all sugar is incorporated, gently stir in vanilla, cornstarch and vinegar mixture.
