Food, Flavour, Feast- March

Spring is in the air! The days are getting longer, wild spring flowers such as primroses and daffodils are starting to bloom and we’re looking forward to tasting our beautiful pink rhubarb which is ready for harvesting.

To celebrate the arrival of spring and Mother’s Day at the end of the month, this Sunday (17 March) Elizabeth’s Kitchen will be demonstrating some beautiful bakes made from ingredients from our Garden. We’ve shared one of the recipes below but you’ll have to pop along on Sunday to try the others. As always, everything is suitable for coeliacs and vegetarian.

On the menu this month will be…

  • Teacakes
  • Pesto loaves
  • Rhubarb and Custard Pavlova with Candied Rosemary

Rhubarb and Custard Pavlova with Candied Rosemary


4 egg whites

250g caster sugar

1tsp white wine vinegar

1tsp cornflour

1tsp vanilla extract

500g rhubarb

200ml custard

200ml double cream, whipped into soft peaks

1tsp icing sugar


Heat oven to around 130C (gas mark 2). Draw around a dinner plate onto baking parchment, cut out and place on a baking tray. Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy and smooth. Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

Whilst the meringue is cooling, heat the oven to 160 (fan) and cut the rhubarb into 3 inch pieces. Place into a roasting tin and sprinkle with sugar. Place in the oven and cook for around 20 minutes until softened and starting to fall apart. Leave to cool.

In a large bowl add the cream and icing sugar and whisk until soft peaks. Fold through the custard. You don’t want it mixed altogether but rather the cream with streaks of custard running through it.

Place the cooled meringue onto a large plate and gently fill with the cream mixture. Spoon the rhubarb over the top, including the juices. Serve immediately!

Join us for the ever-popular monthly food demonstrations, Food, Flavour, Feast with Elizabeth’s Kitchen.

Explore home-grown recipes using our Walled Kitchen Garden produce, sample some tasty seasonal treats and take home new ideas to inspire your own culinary creativity.

Drop-in on Sunday 17 March, 11am -3.30pm. Free with normal museum admission. 


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