A recipe of my Roast Rhubarb and Hibiscus Muscovado Pavlova with River Cottage Food Tube!
This is a colourful and seasonal twist on a typical summer dish. The hibiscus flowers turn the pink rhubarb even brighter, and the juice makes a sour and sweet sauce which is delicious drizzled over the top. I’d recommend making the meringue, candied hibiscus and curd in advance as they all last well.
Waste not: I like to use whole foods and every part of an ingredient staying true to my Root to Fruit Eating philosophy. Meringues are made of egg white only, leaving the yolks redundant. In order to incorporate them into this dish I’ve written a rich rhubarb curd recipe made of the yolks, which quite honestly makes the dish!