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I first shared my rhubarb and custard pavlova on my website a good few years ago. With its cloud-like meringue, mounds of custard and cream and shock of bright pink rhubarb, it’s as a feast for the eyes as well as mouths and tummies, and I always get asked about the recipe when I serve it. Since first sharing this recipe, it’s become something of a cult item that gets wheeled out for high days and holidays - I made it for a friend’s birthday instead of a classic cake, at her request, and my hope is that it becomes just such a stalwart in your house. While you can roast the rhubarb and make the meringue ahead, this is best assembled on the day you’re planning on serving it.