Mini Chocolate & Rhubarb Pavlovas
|Chocolate Roasted Rhubarb Pavlova with Rhubarb Curd|
Last weekend my mother turned up with a lovely bunch of rhubarb from her garden. Rhubarb used to flourish on our allotment and we had a big glut every year. Since moving down to our plot on the field, however, rhubarb has persistently refused to grow and I really miss it. One of the things I used to make was rhubarb curd and I had a sudden yearning to make some again. However, as this was back in pre-blog days, I couldn’t remember exactly how I made it or what recipe I used, so I cobbled something together with a little help from Belleau Kitchen. My yearning was partially stimulated by a desire to make chocolate meringues and top them with rhubarb curd in a grand vision I had for chocolate and rhubarb pavlovas. For the chocolate meringues, I again did my own thing using the Riverford Farm Cook Book as my initial inspiration.
This is what I did to make:
- Separated 3 large duck eggs and whisked the whites in a large clean bowl until foamy, reserving the yolks for the curd.
- Added a pinch of cream of tarter and whisked until soft peaks had formed.
- Added 200g vanilla sugar (golden caster) a spoonful at a time, whisking in between each one.
- Sieved in 3 teaspoons of arrowroot (I generally use this instead of cornflour as it has similar properties and is said to be beneficial).
- Sieved in 4 teaspoons of cocoa powder and whisked until stiff peaks had formed.
- Spooned the mixture onto lined baking trays to form eight circles, leaving plenty of space in between each one (just as well I did as the meringues virtually doubled in size).
- Formed into nest shapes. leaving a large indentation in the middle.
- Sprinkled a little cocoa powder over each one.
- Baked at 150C for 10 minutes, then at 125C for a further hour. Switched off the oven and left the meringues inside until cold.
Meanwhile I made:
Rhubarb & Elderflower Curd
|Rhubarb & Elderflower Curd|
- Chopped 400g of already trimmed rhubarb stalks into chunks.
- Put them in a pan with 2 tbsp elderflower cordial and simmered until soft, about 5 minutes.
- Used a stick blender to puree.
- Mixed the 3 egg yolks in a bowl with 100g vanilla sugar (golden caster).
- Placed over a pan of simmering water and stirred – I didn’t want it so hot that I got scrambled eggs.
- Added the hot rhubarb puree and continued to stir.
- After about 10 minutes of regular (but not continuous) stirring, added 50g unsalted butter.
- Stirred for another 5 minutes or so, until the mixture had thickened.
- Poured into sterilised jars & sealed.
|Rhubarb Roasted with Elderflower Cordial|
- Cut 200g of already trimmed rhubarb sticks into finger sized lengths.
- Cut this into batons lengthways.
- Placed in an ovenproof dish together with 1 tbsp elderflower cordial.
- Sprinkled with 1 tbsp of vanilla sugar (golden caster).
- Roasted at 200C for about 10 minutes, until the rhubarb was soft but still held its shape.
Mini Chocolate and Rhubarb Pavlovas
- Spooned a tbsp of rhubarb curd onto a meringue.
- Topped with a teaspoon of clotted cream.
- Decorated with fingers of roasted rhubarb in what was meant to be an arty, chefy sort of way.
|Chocolate & Rhubarb Pavlova|
Mini Pavlovas is something of a misnomer; they actually ended up being rather large. The grand vision I had didn’t exactly come to pass, but goodness gracious, the pavlovas were scrummy. The combination of zingy rhubarb curd with chocolate meringues complemented each other perfectly. The contrasting textures of smooth and crunchy added to the overall enjoyment. The rhubarb curd was delicious in it’s own right and I was really pleased with the lovely orange colour it turned into; I was thinking it might just come out as a rather unlovely muddy brown.
I am sending this off to Javelin Warrior’s Made with Love Mondays where anything submitted must be made entirely from scratch.
As rhubarb is still in season, I am also entering this into Simple and in Season with Ren Behan.
The rhubarb was home grown, making this summery dessert inexpensive, so fitting nicely into the Credit Crunch Munch remit with Fab Food 4 All and Fuss Free Flavours. This month’s event is hosted by Anneli of Delicieux.
The inclusion of elderflower cordial, made with my own fair hands, using foraged elderflowers means I am also entering these to Herbs on Saturday with Karen over at Lavender and Lovage.
These mini Pavlovas are perfect for al fresco eating in the lovely weather we are currently experiencing. I am thus submitting these to a new monthly blogging challenge from Delicieux and Chez Foti, Four Seasons Food. This month’s theme is Picnic food and Outdoor Nibbles.
I forgot to check what the letter is for Alpha Bakes this month, but have just done so and fortuitously it is R. So I am entering my R for Rhubarb to The More Than Occasional Baker who is hosting this month. Caroline Makes hosts alternately.