Spiced rhubarb pavlova, coconut yoghurt sorbet

This stunning spiced rhubarb pavlova recipe from Michael Bremner elevates this humble dish to a thing of beauty, served with a creamy coconut sorbet and a vibrant pink gel made from the rhubarb poaching liquid. Adding cornflour and vinegar to your meringue will make it super stable, ensuring you can add plenty of dramatic texture to your meringues.

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