Kuehne June 2019

Rhubarb & Raspberry Pavlova

Dr. Oetker Professional
Serves: 10
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  • 4 Dr. Oetker Free Range Egg White Powder Sachets or 2 medium egg whites
  • 300g caster sugar
  • Few drops Dr. Oetker Blue, Pink, Violet & Orange Extra Strong Food Colour Gels
  • 400g rhubarb, trimmed & cut into 3cm lengths
  • 300ml whipping cream


  1. 1. Put the egg white powder in a bowl, mix with 8 tsp warm water until smooth, gradually mix in 8 tsp warm water until combined
  2. Preheat the oven to 140°C

  3. Line two large baking sheets with baking parchment and draw 4 x 17 cm circles on each of them to use as templates
  4. Whisk the eggs on a low speed at first, turning up the speed gradually to medium, beat the egg whites until stiff peaks form. Add 250g of sugar 1 tbsp at a time mixing well after each addition
  5. Divide the meringue between four bowls and very gently fold into each a few drops from one of the food colouring gels. Using a spatula, spread each mixture into a template on the baking sheets. Bake for 45 minutes then leave to cool in the oven
  6. In a wide saucepan heat the remaining sugar and 2 tbsp water until melted. Add the rhubarb and turn up the heat slightly. Poach for 6 minutes or until tender
  7. Using a slotted spoon transfer the rhubarb to a plate and the juices to a small saucepan, bubble for a few minutes or until syrupy. Once cooled mix with the rhubarb and raspberries
  8. Whip the cream until softly peaking. Put one of the meringues on a serving dish spread with some of the cream, then drizzle over some of the rhubarb and raspberry mixture and juices, repeat with the remaining layers leaving the top plain
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