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Rhubarb and rose pavlova with crushed pistachios and basil


  • Vanilla Extract
  • Egg whites
  • Icing Sugar
  • Rhubarb
  • Lemon Zest
  • Rose Water
  • Whipping Cream
  • Sugar

When we’re looking for recipe inspo, we so often head over to have a little look at what Tart have been cooking lately – not only are their recipes beautiful, but they’re colourful and seasonal too. This recipe is taken from their insta @tart_london, if you don’t already, they are well worth a follow – their feed, quite literally is a feast for the eyes!

Skin boosting goodness:

Rhubarb boasts plenty of antioxidant compounds including Vitamin C, beta-carotene, phenolic acid, anthocyanins and more. … They protect the structural integrity of collagen, elastin and hyaluronic acid and help your skin remain plump and wrinkle-free for longer – and it tastes so good too – win win!



  1. Add a little vanilla to the meringue and cook for 140c so it is still chewy in the centre, then dollop on softly whipped cream and finish with the lightly cooked rhubarb, so it still has a crunch. Finish with pistachios and either basil or mint.

    To make the rhubarb cut into batons and toss in sugar, vanilla and lemon zest and a few drops of rose water. Macerate for 30 minutes or so then place in the oven at 180 covered for 20 mins.

    For more recipes from Tart – visit www.tart-london.com