The moment the spring weather hit last year I was all up in rhubarb’s grill.
It’s one of those truly seasonal foods I wait for all year.
So, I’m at it again. Exactly one day after our final snow fall of the year no less. And I swear to god if it’s not the final snow fall…
Last year I also paired strawberries and rhubarb in a crumble. It’s one of my all time favourite flavour combinations and it just makes sense; they grow in the same place at the same time of year in the same climate. They’re meant to be.
Now the pavlova. That’s a new thing for me. They seem to be a popular dessert option for those who celebrate Passover, so there have been a number of inspiring recipes that have crossed my path in recent weeks.
It’s basically a big ass meringue topped with whipped cream and delicious fruity things. The texture you’re going for is a firm and almost crisp exterior with a soft marshmallowy centre.
Be sure to add the whipped cream and berries just before wowing your guests.