Our balsamic baked strawberries and rhubarb pavlova is naturally gluten-free and under 200 calories per serving.
The tart fruit in this balsamic baked strawberries and rhubarb recipe is the perfect accompaniment to the sweet meringue and we are certain you'll enjoy the balsamic twist. Baking the fruit makes it is soft and sweeten. Keep a close eye on it as it's easy for the strawberries to catch but a little char is tasty too.
- 300g strawberries
- 250g rhubarb
- 1tsp balsamic
- 2tsp caster sugar
- 1tbsp water
- For the meringue:
- 4 egg whites
- 225g caster sugar
- 1/2tsp cornflour
- To serve:
- 150g double cream, whipped
- Preheat the oven to 200C/Gas 6. Trim and halve the strawberries, leaving small ones whole. Trim and slice the rhubarb into batons approx 7cm long. In a bowl mix the strawberries and rhubarb with the balsamic, sugar and 1tbsp water. Transfer to a baking tray and cook for 10-15mins until tender. Gently turn halfway to ensure the strawberries aren’t catching.
- Transfer to a bowl and leave to cool, reserve any juices. Reduce the oven temperature to 140C/Gas 1. To make the meringue whisk the egg whites to soft peaks then add the sugar a tablespoon at a time. Whisk in the cornflour until combined and the meringue mix has formed stiff peaks. Spoon the mixture into a baking sheet lined with parchment paper and spread into a circle approximately 30cm (12inch) in diameter. Create a little dip in the centre where the filling will sit. Bake for 1hr 30mins until it easily peels away from the paper. Leave to cool completely in the oven.
- Transfer to a serving plate, spoon over the whipped cream and balsamic strawberries and rhubarb. Drizzle over the cooking juices and serve immediately.
Top tips for making balsamic baked strawberries and rhubarb pavlova:
- You can make both the pavlova and baked fruit the day before and then assemble just before serving but for an even quicker dessert use shop-bought meringues
- If you have any leftover baked fruit serve with yogurt and granola for a delicious breakfast
- Instead of serving with whipped double cream, you could use the egg yolks leftover from the pavlova to make a creme patissiere or custard
- You could sprinkle over some toasted almond flakes if you like
- Try adding the zest of half an orange to the baked fruit mix and the whipped double cream for a wonderful zesty finish
- Rhubarb is in season from around March to July and several supermarkets sell British strawberries as early as February. For this recipe, it's okay if the strawberries aren't at their ripest as we add sugar for sweetness and the roasting makes them soft.
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Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.
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