With Mother’s Day (Sunday, 10 March) just a day away, fear not if you haven't yet purchased a gift for the motherly figure in your life.
It's not too late to nip to the shops, grab some ingredients and show your mum you love her with a scrumptious dessert.This rose and rhubarb pavlova by Eleanor Ford will do just the trick, and will add a wow factor to your Mother’s Day celebrations.
Here's how to make it... Rose and rhubarb fool pavlova Serves 8 Ingredients For the meringue 6 large egg whites (240g), at room temperature 375g caster sugar 2½ tsp cornflour 2 tsp white wine vinegar ½ tsp rose water ¾ tsp pink peppercorns, ground For the rhubarb fool 350g rhubarb, roughly chopped 3 tbsp caster sugar ½-1 tsp rose water 225ml double (heavy) cream 75ml Greek-style yoghurt A handful of pomegranate seeds to decorate before serving 1.
Draw a roughly 23cm circle on a piece of baking parchment (you can draw around a cake tin) and put it pencil-side down on a baking sheet.
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