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1 portion of meringue
500g of rhubarb
200g golden caster sugar
1 tbsp of vanilla extract or 1 vanilla pod

For the Chantilly Cream
300ml double cream or whipping cream
1 tbsp of icing sugar
1 tsp vanilla extract

Make up the meringue mixture (see meringue recipe).

When shaping the meringue just pile the whole of the raw mix into the centre of a tray lined with a sheet of baking parchment. With the back of a spoon, push down and shape the meringue to make a circle of about 20cm in diameter. Bake in the oven at 120°C for 2 hours. Leave to cool for an hour before filling.

Cut the rhubarb into short lengths and mix in a bowl with the golden caster sugar and vanilla extract. Turn out onto a baking try, cover with foil and bake in the oven, 180°C for 20 minutes. Leave to cool before using.

To make the Chantilly cream, whip the double or whipping cream with the icing sugar and vanilla extract. Spoon the cream into the centre of the pavlova then top with the rhubarb and all its juices.