Strawberry Rhubarb Pavlova

Serves 4

Ingredients:

For the meringues

½ cup sugar
½ teaspoon cornstarch
2 egg whites
¼ teaspoon salt
½ teaspoon vanilla extract

For the toppings

1 cup sliced or quartered strawberries
1 cup chopped rhubarb
¼ cup + 1 tablespoon sugar, divided
2 tablespoons white wine, optional
1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons sliced almonds, toasted

Directions:

1. For the meringues, heat your oven to 250ºF and line a sheet pan with parchment paper.
   
   
2. In a small bowl, stir together the sugar and cornstarch and set aside.
   
   
3. Wipe a metal or glass bowl out with a clean piece of paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out.
   
   
4. Whip in the vanilla then, using a large spoon, drop four large mounds of the meringue onto the prepared sheet pan. Use the back of the spoon to slightly spread the meringue and create an indentation in the centre of each.
   
   
5. Bake the meringues for 1 hour without opening the door. When the hour is up, turn the oven off, keep the oven door closed, and allow the meringues to sit in the oven until cool. This should take about an hour.
   
   
6. Meanwhile, prepare the toppings. Combine the strawberries and rhubarb in a small saucepan with ¼ cup of sugar. If using, add a splash of white wine. Place the saucepan over medium-low heat and cook for about 15 minutes or until the fruit starts to break down and becomes jammy. Remove the fruit from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to use.
   
   
7. Just before serving, whip the cream with the remaining 1 tablespoon of sugar and the vanilla just until medium/stiff peaks hold.
   
   
8. To serve, dollop the whipped cream into the centre of each pavlova and top with the fruit and toasted almonds.