Ingredients

Step by step

1. Preheat the oven to 140°C, fan 120°C, gas 1. Cut a piece of baking paper to fit a baking tray. Draw a 20cm circle in the centre, then flip it over so the pencil is on the underside. Line a baking tray with the paper.
2. Put the egg whites in a large, non-plastic bowl. Whisk until stiff peaks form, then whisk in 250g of the sugar, 2 heaped dessertspoons at a time, until you have glossy peaks after each addition. When all the sugar has been used, add the food colouring and whisk for 1-2 minutes. Combine the cornflour and vinegar in a small bowl, then whisk this into the meringue.
3. Spoon the meringue onto the baking paper, using the circle as a guide. Use a spoon to make a dip in the middle, then use the back of a teaspoon to form the sides. Bake for 2 hours. The paper should peel away easily from the bottom when it’s ready. Remove from the oven, leave on the baking tray and put the tray on a wire rack until the meringue is cool.
4. For the topping, put the rhubarb into a pan with the remaining sugar, orange juice and 2 tablespoons water. Bring to the boil and simmer for 6-8 minutes until the rhubarb is cooked but still retains its shape. Remove with a slotted spoon and set aside to cool.
5. Whisk the cream with 150g of the yogurt until soft peaks form. Spoon over the pavlova and top with the rhubarb. Decorate with the zest and serve with the remaining yogurt on the side.
   
   *Use vegetarian food colouring if required.