Georgina Hayden served up a delicious Rhubarb, Rosewater and Pistachio Pavlova on Sunday Brunch.
The ingredients are: 4 large egg whites, Pinch of fine sea salt, 375g caster sugar, ¼ teaspoon cream of tartar, 50g pistachios, finely chopped, 400g rhubarb, trimmed and cut into 4cm pieces, 1 – 2 tablespoons rosewater (not essence), 300ml double cream and 200g Greek yoghurt.
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