Pavlova with rhubarb and strawberries

Serves 6

2.5 points per serve

1 1/2 tsp cornflour

150g caster sugar

3 egg whites

1 tsp vanilla extract

1/2 tsp white wine vinegar

500g rhubarb, trimmed and roughly chopped

3 tbsp caster sugar

2 tubs Nestle diet vanilla yoghurt

1 cup strawberries

Heat oven to 200c. Place rhubarb in a tin that has been sprayed with oil. Sprinkle with the sugar and toss well. Roast for 15-20 mins. Leave to cool. Turn oven down to 140c

Draw 6 circles 8cm in diameter on a sheet of baking paper. Mix cornflour with 1tbsp of the sugar in a small bowl and set aside.

Beat egg whites to firm peaks, gradually add the remaining sugar tablespoon by tablespoon and whisk until thick and glossy. Fold through the cornflour mixture, vanilla and vinegar.

Into a large piping bag (or resealable bag with the end cut off), pipe rounds over each circle to create a disc, then pipe rings around the rim to form a shell. Bake for 40-45 mins until dry and crisp. Turn off the oven and leave meringues to cool inside.

Once cool, peel off the paper. Pour through the rhubarb, juices and sliced strawberries through the yoghurt to make a fool. Place a meringue on a plate and spoon the fruit yoghurt mixture over the top.