Mini Pavlovas with Sweet Geranium-infused Rhubarb

Makes 4 small or 1 large

3 egg whites

175g (6oz) caster sugar

1 tsp cornflour

1 tsp white wine vinegar

½ tsp vanilla extract

Whipped cream

For the rhubarb:

150g (5oz) rhubarb, cut into 5cm (2in) sections

50g (2oz) caster sugar

2 sweet geranium leaves (see tip)

70ml (2½ fl.oz) water

Line a baking sheet with non-stick baking paper. Whisk the egg whites in a large, clean bowl until stiff, and then whisk in the sugar gradually until the egg whites have a glossy shine. Fold in the cornflour, vinegar and vanilla extract.

Divide the meringue mixture into 4 heaps on the baking paper and, with a spoon, shape and swirl each one into a circle, leaving a dip in the centre. Alternatively, you can make 1 pavlova by spooning the meringue onto the paper in one heap.

Cook in a preheated oven at 150C, 300F, Gas Mark 2 for 40 minutes until the meringue is pale brown and dry on the outside but soft on the inside.

Meanwhile, stew the rhubarb gently with the sugar, sweet geranium leaves and water in a covered pan, until the rhubarb is cooked but not mushy. Leave to cool.

Arrange the individual pavlovas on 4 serving plates. Place a big dollop of whipped cream in the centre of each one and then arrange the rhubarb on top. Serve with the sweet stewing liquid.

Tip: If you don’t have any sweet geranium leaves you can use lemon balm leaves instead, but it’s well worth hunting them out or growing your own. Use any spare leaves as a decorative garnish.