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Pink rhubarb pavlova


Pink rhubarb pavlova Recipe

Ingredients:
  • 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:
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Rank

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