A surprisingly easy and delicious recipe, courtesy of Wholesome Cook.

 

 

 

What you need:

2 tablespoons butter
1 tablespoon sugar
6 stalks rhubarb, chopped roughly
125g punnet raspberries (you can use frozen as well)
300ml fresh cream
2 teaspoons icing sugar
1 teaspoon vanilla extract
1 ready-made Pavlova base

 

Directions: 

Place butter and sugar in a medium saucepan set over medium heat. Heat until the butter and sugar are melted, add rhubarb, stir. Cook for 5 minutes for the rhubarb to soften. Stir in the raspberries and turn off the heat. Allow the mixture to cool completely before topping the pav. Tip: you can freeze this once cooled and defrost before serving! Whip cream with the icing sugar and vanilla extract until stiff peaks form. Tip: you can store this in the fridge for 24 hours before serving, if it becomes runny, re-whip. Place Pavlova on a platter, top with the whipped cream and the Rhubarb and Raspberry mixture. Dust with extra icing sugar if desired.