Spiced Rhubarb Pavlova Recipe

This stunning spiced rhubarb pavlova recipe from Michael Bremner elevates this humble dish to a thing of beauty, served with a creamy coconut sorbet and a vibrant pink gel made from the rhubarb poaching liquid. Adding cornflour and vinegar to your meringue will make it super stable, ensuring you can add plenty of dramatic texture to your meringues.

Ingredients

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Coconut yoghurt sorbet

250ml of double cream
100g of caster sugar
100g of glucose
500g of coconut yoghurt

Meringue

200g of egg white
450g of caster sugar
3 tsp cornflour
1/2 tsp white wine vinegar

Spiced rhubarb

1kg rhubarb
5g of fennel seeds
1/2 cinnamon stick
5g of star anise
320g of caster sugar
0.5g of saffron
50ml of brandy
25g of butter
30g of honey
1 vanilla pod, split and seeds scraped
agar agar

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Ice cream maker
Muslin cloth
Hand blender

For the coconut yoghurt sorbet, add the cream, sugar and glucose to a pan and bring to the boil. Allow to cool, stir in the yoghurt then churn in an ice cream maker. Store in the freezer until ready to serve

100g of glucose
250ml of double cream
100g of caster sugar
500g of coconut yoghurt

Preheat the oven to 130°C/gas mark ½

To make the meringue, whisk the egg whites with 150g of the sugar. Continue to whisk, adding the rest of the sugar 1 tablespoon at a time over about 10 minutes until the mixture is nice and glossy and all of the sugar has been incorporated

200g of egg white
450g of caster sugar

Add the cornflour and white wine vinegar and incorporate fully into the mixture. Spoon the the meringue onto a silicone mat or baking paper-lined tray to make the nests. Bake for 40 minutes

1/2 tsp white wine vinegar
3 tsp cornflour

For the rhubarb, toast the fennel seeds, cinnamon and star anise for a few minutes on a medium heat until aromatic. Remove from heat, place the spices in a piece of muslin cloth and tie together to create a bag

Dice the rhubarb to cubes no larger than 1cm x 1cm and add to a saucepan with the remaining ingredients, except the agar agar. Stew on a low heat until the rhubarb is soft, then remove the pan from the heat and discard the spice bag

1kg rhubarb
1 vanilla pod, split and seeds scraped
320g of caster sugar
0.5g of saffron
50ml of brandy
25g of butter
30g of honey

Strain the mixture and retain the liquid in a measuring jug, placing the solids in a bowl until ready to serve. Stir in 1g of agar agar for every 100ml liquid and add to a pan. Bring to boil to incorporate then leave to cool. Once set, blitz using a hand blender to create a smooth gel

agar agar

To serve, place a meringue nest on each plate and spoon on the rhubarb on top. Quenelle the sorbet onto the rhubarb, add some rhubarb gel to the plate and serve

First published in 2018

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Michael Bremner

Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.

Spiced rhubarb pavlova, coconut yoghurt sorbet

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