Mini pavlovas with sweet geranium-infused rhubarb

Method

1. Preheat the oven to 150°C. Line a baking sheet with non-stick baking paper.

2. 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.

3. Fold in the cornflour, vinegar and vanilla extract.

4. 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.

5. Bake for 40 minutes until the meringue is pale brown and dry on the outside but soft on the inside.

6. 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.

7. Leave to cool.

8. 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. Use any spare leaves as a decorative garnish.