Mini rhubarb pavlovas

I told you once how much I adore “True Blood” – the show got me so addicted that after watching the 3 seasons I started reading Charlaine Harris’ books – in a very incessantly way, I might add. :)

Something similar happened when I watched some of Sophie Dahl’s videos on You Tube: her soft, lovely way around her beautiful kitchen and the delicious food got me hooked – I immediately bought her book.

The original recipe calls for cooking the rhubarb for only 5 minutes but to me it tasted raw and sort of astringent; I added more water and sugar and cooked it longer – the result was a wonderful, jammy compote.

Mini rhubarb pavlovas
slightly adapted from Miss Dahl's Voluptuous Delights

Meringues:
3 large egg whites
¾ cup + 1 ½ tablespoons (168g) caster (superfine) sugar
pinch of salt

Rhubarb compote:
225g rhubarb, chopped in rounds
1/3 cup (80ml) water
3 tablespoons caster (superfine) sugar – or more, to taste
1 teaspoon vanilla extract

To assemble the dessert:
½ cup (120ml) heavy cream, very cold
½ vanilla bean, split lengthwise, seeds scraped with the back of the knife
1 tablespoon icing sugar
2-3 tablespoons lightly toasted sliced almonds

Start by making the meringues: preheat the oven to 140°C/285°F. Line a large baking sheet with baking paper. In a very clean bowl, with no traces of fat or water, whisk the egg whites in medium-high speed until soft peaks form. Gradually add the sugar, whisking well until the mixture is thick and glossy – rub a bit of the mixture between your fingers: you should no longer feel the sugar granules.
Drop 6 large blobs of meringue onto the prepared pan, 5cm (2in) apart. Bake for 1 hour, or until crisp and firm. Leave to cool inside the oven with the door ajar.
Now, the compote: place the rhubarb, water and sugar in a small heavy saucepan and cook over medium heat, stirring occasionally, until a jammy consistency, 10-15 minutes. Add the vanilla, remove from heat and cool completely.
Whip the cream, vanilla seeds and sugar until soft peaks form. To assemble: place a meringue on a serving place, top with a generous spoonful of whipped cream and finish with another generous spoonful of rhubarb compote. Sprinkle with the toasted almonds and serve immediately.

Serves 6