Rhubarb, Strawberry & Orange Pavlova
Ginger meringue rolled with fresh cream and a compote of rhubarb, strawberries and orange liqueur.
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Tell Me More
- An elegant, classic pudding, busting with sharp and sweet British summer flavours
- Pavlovas are a real specialty of Liz and the team at COOK Puddings. They’ve been making them for over 20 years
- Pavlova with a twist! This is made with brown sugar, which give is a real depth of flavour
Try It With:
- Serve with fresh strawberries and a drizzle of cream
- Remember to cut into slices with a sharp knife, and run it under a hot tap between cuts for perfect results
- Delicious with a glass of cold dessert wine
Our indulgent, hand-prepared puddings are frozen and need defrosting for a minimum of 5 hours at room temperature (please check the pack)
Liz’s 3 golden rules of frozen puddings:
Liz Dove has been our pudding maestro since the beginning of COOK, so there's not much she doesn't know about frozen puddings. These are her 3 golden rules:
- Remove all packaging when frozen: Always take your pud out of its box and put it on your serving plate while it’s still frozen.
- Serve at the correct temperature. Some puds are best served at room temperature, but cheesecakes are best chilled. Always check the instructions on the packaging.
- Slice with a hot knife. Dip your knife in hot water to get a lovely, smooth slice.
How We Make It At Our Kitchen
- We use some brown sugar for this version and add some ginger for a bit of warming spice.
- Orange is added to the whipped cream which is spread over the pavlova, followed by a rhubarb and strawberry compote cooked with orange zest.
- Then the tricky bit: we roll it all up.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,041 | 1,016 |
| Energy (cal) | 248 | 242 |
| Protein (g) | 2.8 | 2.7 |
| Carbohydrate (g) | 35.9 | 34.9 |
| of which: sugars (g) | 35.4 | 34.4 |
| Fat (g) | 10.1 | 9.9 |
| of which are saturates (g) | 6 | 5.9 |
| Fibre (g) | 0.5 | 0.5 |
| Sodium (g) | 0.05 | 0.05 |
| Salt (g) | 0.125 | 0.125 |
Please Note: The details above are correct as of 19 September 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Caster Sugar (30%), Whipping Cream (24%) [Milk], Free Range Pasteurised Egg White (20%) (contains: Thickener: Guar Gum), Rhubarb (11%), Strawberries (9%), Soft Light Brown Sugar (contains: Sugar, Cane Molasses), Icing Sugar (contains: Buffer: Tricalcium Phosphate), White Wine Vinegar (contains: Preservative: Sodium Metabisulphite), Orange Oil (contains: Sunflower Oil, Orange Peel), Cornflour, Orange Liqueur (contains: Alcohol, Water, Sugar, Orange Flavouring, Plain Caramel), Vanilla Flavouring (contains: Mono-propylene Glycol, Vanilla Flavouring), Demerara Sugar (contains: Sugar, Cane Molasses), Orange Zest, Ground Ginger.
Please Note: The details above are correct as of 19 September 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
Serves 8-10
Defrost Instructions:
FOR BEST RESULTS DEFROST IN THE FRIDGE AND EAT AS SOON AS YOU CAN. 1. It is very important to remove the dessert from all packaging and place on a serving dish whilst still frozen. You'll find it much easier to handle. 2. Defrost for 5 - 6 hours at room temperature or 10-12 hours in the fridge. 3. Eat as soon as possible once thawed. In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours.
Please Note: The details above are correct as of 19 September 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.
