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Pink rhubarb pavlova
- 300g rhubarb , cut into 4cm lengths (you want the forced, really pink stuff)
- 100g caster sugar
- 2 tbsp grenadine
- 568ml pot double cream , softly whipped
- 4 egg whites
- 200g golden caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
Directions:View on BBC Good Food
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