Strawberry pavlova Author: Helen Doyle Serves: 12 Ingredients For the pavlova: 180g egg white 360g caster sugar 30g cornflour 10g white wine vinegar For the poached rhubarb: 500g English rhubarb 100g Demerara sugar For the strawberries: 525g strawberries 75g caster sugar For the pastry cream: 225ml whole milk 1 vanilla pod 54g egg yolk 45g