Geoffrey adds sweetness with his Strawberry Rhubarb Buckle, and Jeff uses fresh herbs to make a Berry Basil Salad
with Rhubarb Syrup.
This particular pavlova is layers of chocolate meringue (with cocoa, chocolate extract, & dark chocolate bits), whipped cream (go for this vegan version if you are doing dairy - free), and both rhubarb compote
+ rhubarb syrup to top it off.
Drizzle
the rhubarb syrup on top before serving.
Rhubarb Syrup: Combine rhubarb, sugar and water in a saucepan.
Mound the rhubarb compote in the center of the cream and drizzle the entire pavlova with
the rhubarb syrup.
I am normally making
a rhubarb syrup using the rhubarb peel, that people normally throw away.