Growing up, it was well-known among my friends that I loved to bake. It’s actually in my blood (but I’m saving that story for another post). Two of my best friends in high school, Julie and Vanessa, used to request meringues from me on almost a daily basis. I’ve even shipped them (although I wouldn’t recommend this, given their delicate nature.)

Meringue is just egg whites and sugar whipped until desired,  but it has many iterations. It can appear as the fluffy topping on a lemon pie or banana pudding, or baked into a crackly cookie with a chewy, marshmallowy interior, studded with mini chocolate chips (Vanessa and Julie’s favorite). While whipping egg whites can be intimidating, (Firm? Glossy? Stiff? Soft?) it just takes a bit of practice. I’ve got some tips below to help. When I spied some very late-season rhubarb in the store the other day, I knew exactly the dessert I wanted to make: Rhubarb Strawberry Pavlova.

Can’t even.

Ubiquitous in Australia (it’s the national dessert), Pavlova is actually named after Anna Pavlova, the Russian ballerina. It has three components: a wide, plate-sized base of meringue, topped with sweetened whipped cream, and fruit of some sort. Peaches, lemon curd, berries, you name it. I thought rhubarb might be a little tart on its own, so I picked up some strawberries, too. I already had eggs, so heavy cream was the only other ingredient I needed (with just cornstarch and sugar,  it’s surprisingly pantry-friendly).

I needed a good, time-tested meringue base recipe, so I turned to one of my personal favorites: Ina Garten. Her food is elegant without being fussy, and always delicious. Adapted from her patriotic Mixed Berry Pavlova, Rhubarb Strawberry Pavlova is a sure winner.

3 from 6 votes
Print

Rhubarb-Strawberry Pavlova

Adapted from Ina Garten's recipe for Mixed Berry Pavlova (which I made on 4th of July last year, for a gorgeous patriotic red/white/blue confection). This is definitely not a last-minute dessert, as the meringue takes 90 minutes to bake and then 2 hours to cool. The plus side is that you can make it ahead and keep it in a dry, airtight container at room temperature (do not refrigerate) for up to 3 days. Top it with cream and fruit just before you're ready to eat it.
Course Dessert
Cuisine British
Prep Time 4 hours
Cook Time 1 hour 30 minutes
Total Time 5 hours 30 minutes
Servings 10
Author Amanda

Ingredients

Meringue

  • 4 extra-large egg whites at room temperature (separate eggs into a bowl and let sit on the counter for 10-15 minutes)
  • Pinch kosher salt
  • 1 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • 1/2 teaspoon pure vanilla extract

Topping

  • 1 pint fresh strawberries hulled and halved (leave about 12 of your nicest halves out)
  • 1 pound rhubarb sliced into 2 inch pieces
  • 1/4 cup granulated sugar
  • juice of half of a lemon

Whipped Cream

  • 1 cup cold heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 large mint leaves chiffonade (rolled up and sliced into ribbons)

Instructions

  1. Preheat the oven to 180 degrees F.
  2. Place a sheet of parchment paper on a sheet pan. With a pencil, trace the outline of a 9-inch plate on the parchment, then flip it over. Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. Firm means the peaks hold their shape, but the tips still flop over.
  3. Remove the bowl from the mixer, add the cornstarch into the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it into a roughly 9-inch disc. Bake for 1 1/2 hours.
  4. While it is baking, combine the rhubarb and strawberries with the 1/4 cup of sugar and lemon juice in a saucepan and simmer over low heat until fruit is tender but not mushy. Strain into a bowl (setting aside the syrup for the cocktail) and refrigerate the fruit mixture in a bowl until cool.
  5. When the meringue is done, turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 2 hours. It will be crisp on the outside and soft on the inside. While it is cooling, whip the cream with the sugar and vanilla until fluffy and firm. Don't overbeat, or else you'll have butter.
  6. When completely cool, loosen the parchment carefully by peeling it back and place meringue on a large plate. Spread the top completely with sweetened whipped cream. Spoon the fruit mixture carefully into the middle of the Pavlova, leaving a border of cream and meringue. Sprinkle with mint. Serve immediately.
Rhubarb Strawberry Pavlova
Rhubarb Strawberry Pavlova

When the rhubarb and strawberries simmer, the fruit releases quite a bit of liquid. If we poured that all over the meringue, it would disintegrate! Therefore, the straining of the fruit is imperative, as is the making of a cocktail (which I’ve dubbed the Rhub and Dub Dub, for lack of a better name) with the leftover syrup. It’s tart, but the sweetness of the St. Germain or Orgeat (I made them both) tempers the bite.

3 from 6 votes
Print

Rhub a Dub Dub

Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Author Amanda

Ingredients

  • 3 ounces gin
  • 3 ounces rhubarb-strawberry syrup
  • 1 ounce St. Germain or Orgeat syrup
  • .5 ounce lemon juice
  • Mint leaves for garnish

Instructions

  1. Mix ingredients in an ice-filled shaker.
  2. Strain into two glasses.
  3. Float with a mint leaf.
Rhub a Dub Dub, one cocktail in a mint tub
Rhub a Dub Dub, one cocktail in a mint tub

 

50 thoughts on “Rhubarb Strawberry Pavlova (Plus a Cocktail!)”

  1. I wanted to thank you for this great read!! I absolutely enjoyed every bit of it. I have you book-marked to look at new stuff you post…

  2. I’m amazed, I must say. Seldom do I encounter a blog that’s both equally educative and amusing, and without a doubt, you have hit the nail on the head. The issue is something too few people are speaking intelligently about. I am very happy that I stumbled across this in my hunt for something regarding this.

  3. You’ve made some really good points there. I looked on the net for more information about the issue and found most individuals will go along with your views on this web site.

  4. Your style is very unique compared to other people I’ve read stuff from. Thank you for posting when you’ve got the opportunity, Guess I will just book mark this page.

  5. When I originally left a comment I appear to have clicked the -Notify me when new comments are added- checkbox and now every time a comment is added I recieve four emails with the exact same comment. Is there an easy method you are able to remove me from that service? Thanks a lot!

  6. I would like to thank you for the efforts you have put in writing this site. I am hoping to view the same high-grade content by you later on as well. In fact, your creative writing abilities has motivated me to get my own, personal blog now 😉

  7. I must thank you for the efforts you have put in writing this blog. I really hope to view the same high-grade blog posts from you in the future as well. In fact, your creative writing abilities has motivated me to get my very own website now 😉

  8. An intriguing discussion is worth comment. I do believe that you ought to publish more on this issue, it may not be a taboo subject but usually people don’t speak about such issues. To the next! Many thanks!!

  9. You’ve made some really good points there. I checked on the net to find out more about the issue and found most people will go along with your views on this website.

  10. I was extremely pleased to locate this web-site. I wished to thanks for your time for this wonderful read!! I certainly appreciating every little of it and I have you bookmarked to look into new stuff you post.

  11. Good day! I could have sworn I’ve been to this blog before but after looking at some of the articles I realized it’s new to me. Nonetheless, I’m certainly pleased I stumbled upon it and I’ll be bookmarking it and checking back often!

  12. This website is actually a walk-through for all of the information you wanted regarding this and also didn?t recognize who to ask. Glimpse right here, and you?ll most definitely find it.

  13. I?d need to talk to you below. Which is not something I generally do! I delight in reading an article that will certainly make individuals believe. Also, many thanks for allowing me to comment!

  14. Hi there! This article could not be written much better!
    Going through this article reminds me of my previous roommate!
    He continually kept talking about this. I am going to forward this article to him.
    Pretty sure he will have a very good read. Thanks for sharing!

  15. When someone writes an piece of writing he/she maintains the thought of a user in his/her mind that how a user can understand
    it. So that’s why this paragraph is perfect.
    Thanks!

  16. Aw, this was a truly wonderful post. In suggestion I want to place in creating like this furthermore? requiring time as well as real initiative to make a great short article? but what can I claim? I put things off alot as well as never seem to get something done.

  17. My brother recommended I might like this blog.

    He was entirely right. This post actually made my day.
    You can not imagine simply how much time I had
    spent for this info! Thanks!

  18. I was very happy to find this web-site. I intended to thanks for your time for this remarkable read!! I definitely enjoying every little of it as well as I have you bookmarked to have a look at new things you post.

  19. Oh my benefits! a remarkable short article man. Thanks Nevertheless I am experiencing problem with ur rss. Don?t understand why Not able to subscribe to it. Exists anyone getting similar rss issue? Anybody who understands kindly react. Thnkx

  20. I really like your article. It’s evident that you have a lot knowledge on this topic. Your points are well made and relatable. Thanks for writing engaging and interesting material.

  21. I really love your website.. Very nice colors & theme. Did you create this website yourself?

    Please reply back as I’m hoping to create my own website and would love to know where you got this from or exactly
    what the theme is called. Kudos!

Comments are closed.