Put the apples in a large saucepan with the water, geranium leaves and the thinly pared rind of the lemons. Cook until reduced to a pulp, approx 30 minutes. Turn the pulp into a jelly bag and ...
Meanwhile, stew the rhubarb gently with the sugar, sweet geranium leaves and water in a covered pan, until the rhubarb is cooked but not mushy. Leave to cool. Arrange the individual pavlovas on 4 ...