Instructions

1. The stewed rhubarb needs to be made 1-2 days ahead. Trim the ends and leaves off, then wash stems and shake off excess water.
2. Cut 2 of the thinnest stalks in batons approximately 4cm long, cut them at an angle. Set aside.
3. Roughly chop the remaining rhubarb and place in a pan or pot with the sugar, water and squeeze of lemon juice. Bring to a simmer over medium heat then cover with a lid or piece of foil and cook for 8-10 minutes, stirring occasionally, until the sugar has dissolved and the rhubarb has released its juices.
4. Place a fine-meshed sieve over a heat-proof jug or bowl and pass the syrup through the sieve. Discard the pulp.
5. Return rhubarb syrup to the pan and add the reserved rhubarb batons. Bring to a simmer over low heat then cook until rhubarb is just tender, you should be able to easily pierce a sharp knife through the centre.
6. Remove from heat and leave to cool in the pan. Carefully transfer to a container, so to keep the batons from losing their shape, seal the container and chill in the fridge overnight.
7. The Pavlova meringue should be made first thing in the morning or the day before. Pre-heat oven to 150°C / 130°C fan and line a large tray with parchment paper.
8. Whisk egg whites in a stand mixer, make sure the bowl is completely grease free. Once they start to look frothy, slowly add the sugar, about 1 tbsp at a time, whisking for a 1-2 minutes before adding the next tablespoon.
9. Once meringue is thick and glossy, rub a small amount between your thumb and finger to feel if there are any sugar crystals left. If there are, continue whisking until sugar has completely dissolved.
10. Add the cornflour, vinegar and vanilla, whisk until combined.
11. If adding raspberry dessert syrup to the meringue, drizzle it over the top of the meringue and use a spatula to swirl it through so you have ribbons of syrup visible.
12. Use a dab of meringue on each corner of the baking tray to stick the parchment down so that it doesn’t flap or move while in the oven.
13. Spoon 4 mounds of meringue onto the parchment lined tray, leaving plenty of space between them, then use the back of a spoon to shape into tall mounds with a slight dip on top for the filling to sit in.
14. Bake in pre-heated oven for 10 minutes, then lower heat to 110°C / 90°C fan assisted and continue baking for 1 hour – 1 hour 15 minutes. The shell should be hard and you should be able to carefully lift them off the parchment. Do not open the oven while baking before checking if they’re ready at the 1-hour mark.
15. Turn the oven off and leave meringues inside until completely cold.
16. Assemble just before serving. Whisk the cream just until firm peaks form.
17. Carefully transfer meringue to serving plates, then top with a dollop of whipped cream, stewed rhubarb and a few raspberries. Drizzle with rhubarb syrup, then enjoy.