Rosewater Pavlova with Lavender Scented Rhubarb

When I realised I had nine egg whites in the freezer and plenty of people to feed over the weekend, I decided to make a pavlova. I divided the egg whites in half so that I had about 4.5 and adjusted the sugar, mixed it up, added some rosewater and some pink food colouring and then sprinkled the top with the lavender sugar.

Cooked for an hour and then left to cool overnight in the oven, it looked brilliant when I checked it on Saturday morning. And then I tried to remove it from the greaseproof paper and realised it was completely under-cooked. I thought about trying to rescue it but decided it would be easier to start again when I got to my mum’s.

The second version turned out OK but it cooked a lot quicker than I was expecting and went much browner than the original version. Still, it tasted good, topped with rhubarb that had been cooked in more of the lavender sugar. It didn’t look as pretty though.