Pavlova is one of my favourite desserts to make, and when I want a show-stopping pudding that’s incredibly easy to pull together, I make these rhubarb ripple mini meringue nests. When I’m short on time (or feeling lazy), I buy the mini meringues, which are generally easily found in Marks & Spencer, but of course you can also make your own meringue: either a single large one or several small meringues. I love the individual serving sizes of small meringues, and they look so pretty clustered on a tea-table or for after-dinner dessert.

In our latest ‘Tea Reads’ episode (watch here), my Mum and I make these pavlovas for Mother’s Day, and they are a lovely treat for this occasion. They’re simple enough for children to make, and they look beautiful with the bright pink rhubarb against the billowing whiteness of cream and meringue. Early forced rhubarb is one of the delights of March, and I highly recommend saving some of the rhubarb syrup to add to a glass of prosecco: it’s delicious! Of course, you could easily substitute the rhubarb for fresh strawberries or raspberries - even easier, as you don’t need to roast them. This variation, however, is my favourite.

Easy Rhubarb Ripple Mini Pavlovas

Ingredients:

8 small meringue bases

250g pink rhubarb

75g caster sugar

150 ml double cream

1/2 tsp vanilla essence

2 tablespoons finely chopped pistachios

Instructions:

Preheat the oven to 190°C / 375° F / 170°Fan / Gas Mark 5. Chop the rhubarb into roughly 1/2” pieces, then place in an ovenproof dish. Add sugar to the rhubarb and mix together. Cover the dish with foil and bake in the oven for 25-45 minutes, or until the rhubarb is completely soft.

Once cooked, reserve some pieces of rhubarb to decorate the meringues. Sieve the rest of the rhubarb and pour the juice into a saucepan. Bring to the boil and let simmer until the juice has reduced by half. Pour the rhubarb juice into a jug and let cool (don’t refrigerate, as it can crystallise).

Mash up the cooked, soft rhubarb with a fork until smooth (this should be easy to do as the rhubarb is so soft). Let this mixture cool (can be kept in fridge).

Whip the double cream with the vanilla in a large bowl. Once whipped, fold in some of the rhubarb puree and a little juice, until the cream has a faintly pink ‘rippled’ effect.

Assemble the mini pavlovas by spooning the rest of the rhubarb mixture onto the base of each meringue. Top with the whipped cream and the reserved chunks of cooked rhubarb, then scatter over a spoonful of chopped pistachios and drizzle of the juice.