Comments on: Rosewater Pavlova with Lavender Scented Rhubarb https://dinnerdiary.org/2010/03/13/rosewater-meringues-with-lavender-sugar-and-rhubarb/ A (photo) diary of our dinners Sat, 20 Mar 2010 14:22:28 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Kerri https://dinnerdiary.org/2010/03/13/rosewater-meringues-with-lavender-sugar-and-rhubarb/comment-page-1/#comment-13786 Sat, 20 Mar 2010 14:22:28 +0000 http://dinnerdiary.org/?p=4860#comment-13786 Thanks, GC. It really is a great combination.

Thanks, Nate.

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By: Nate @ House of Annie https://dinnerdiary.org/2010/03/13/rosewater-meringues-with-lavender-sugar-and-rhubarb/comment-page-1/#comment-13765 Fri, 19 Mar 2010 15:40:00 +0000 http://dinnerdiary.org/?p=4860#comment-13765 That looks great. You got some interesting flavors in there.
.-= Nate @ House of Annie´s last blog ..Belacan Fried Chicken =-.

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By: gourmet chick https://dinnerdiary.org/2010/03/13/rosewater-meringues-with-lavender-sugar-and-rhubarb/comment-page-1/#comment-13756 Fri, 19 Mar 2010 08:43:54 +0000 http://dinnerdiary.org/?p=4860#comment-13756 Two of my favourite things – rhubarb and pavlova (that will be my Australian heritage) sounds great and I like the idea of adding a subtle flavour of rosewater. Bad luck with the first disaster but pavs are tricky I think.
.-= gourmet chick´s last blog ..How to make coconut pancakes (Cooking course in Sri Lanka) =-.

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By: Kerri https://dinnerdiary.org/2010/03/13/rosewater-meringues-with-lavender-sugar-and-rhubarb/comment-page-1/#comment-13673 Tue, 16 Mar 2010 18:42:20 +0000 http://dinnerdiary.org/?p=4860#comment-13673 I would have cooked it for longer had I realised straight away that it was under-cooked I think but I didn’t notice until the next morning. The rhubarb flavour does work well with the meringue, you’re right.

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By: Caramella Mou https://dinnerdiary.org/2010/03/13/rosewater-meringues-with-lavender-sugar-and-rhubarb/comment-page-1/#comment-13662 Tue, 16 Mar 2010 10:23:28 +0000 http://dinnerdiary.org/?p=4860#comment-13662 Hi Kerri,

I’ve been quite successful at rescuing undercooked meringue, by just baking it for a bit longer. It worked splendidly when I was making macarons, which are very similar to meringue.

I hope the end result was good, I can imagine that the sour hints of the rhubarb would combine well with the sweetness of the meringue.
.-= Caramella Mou´s last blog ..Conchas for Mother’s Day =-.

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