Shaun Kelly’s pepperberry pavlova with rhubarb

1.For rhubarb chips, preheat oven to 90C or lowest setting. Line a baking tray with baking paper and dust with icing sugar. Place rhubarb slices on tray in a single layer, dust with icing sugar and dry in oven overnight. Store in an airtight container for up to a day.

2.For baked rhubarb, preheat oven to 180C. Place rhubarb in a colander and rinse under running water, shake off excess water and combine rhubarb in a bowl with sugar, vanilla seeds, orange rind and rose geranium leaves. Stand for 30 minutes for juices to seep, then spread in a baking dish, drizzle with wine and bake for 10 minutes, then check every few minutes until rhubarb is tender but not falling apart (8-10 minutes). Set aside to cool completely.

3.Preheat oven to 150C and line a baking tray with baking paper. Whisk eggwhite in an electric mixer until frothy, add half the sugar and whisk on high speed until glossy (6-8 minutes), then, with motor running, add remaining sugar, 1 tbsp at a time, whisking continuously to firm peaks. Whisk in vinegar, cornflour and pepperberry – this will loosen the mixture a little so keep whisking until you achieve firm peaks again. Rub a little mixture between your fingertips to check whether sugar has dissolved – if not, keep whisking and check again. Pile on tray in a 20cm-diameter round, bake for 15 minutes, then reduce oven to 120C and bake until crisp but not coloured (50 minutes to 1 hour). Turn off heat and let cool completely in oven.

4.For vanilla cream, whisk ingredients in an electric mixer to soft peaks and refrigerate to chill.

5.To serve, divide pavolva among serving plates, then top with freshly whipped vanilla cream, baked rhubarb and juices, and rhubarb chips.