Rhubarb Pavlova

Rhubarb Pavlova is a stunning dessert featuring a delicate, crisp meringue shell with a soft, marshmallow-like center, topped with pillowy whipped cream, tangy roasted rhubarb, and crunchy toasted almonds. This elegant and light dessert is perfect for spring and summer gatherings, offering a balance of textures and flavors.

Why You’ll Love This Recipe

• Crispy & Marshmallowy Texture – The meringue is crisp on the outside yet soft and airy inside.
• Tart & Sweet Balance – The tangy roasted rhubarb complements the sweet meringue beautifully.
• Elegant Yet Simple – Looks impressive but is surprisingly easy to make.
• Perfect for Special Occasions – Ideal for Easter, Mother’s Day, dinner parties, or summer celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract

For the Rhubarb Topping:

• 2 cups rhubarb, cut into 2-inch pieces
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon orange juice

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For Garnish:

• 1/4 cup toasted sliced almonds
• Honey or rhubarb syrup (for drizzling)

Directions

Make the Meringue:

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat egg whites until soft peaks form.
3. Gradually add sugar, one tablespoon at a time, beating until glossy stiff peaks form.
4. Gently fold in vinegar, cornstarch, and vanilla extract.
5. Spoon the meringue onto the baking sheet, shaping it into a circle with a slight dip in the center.
6. Bake for 90 minutes, then turn off the oven and let the meringue cool completely inside with the door slightly ajar (about 1 hour).

Prepare the Roasted Rhubarb:

7. Preheat oven to 375°F (190°C).
8. Toss rhubarb with sugar, vanilla, and orange juice in a bowl.
9. Spread rhubarb on a baking sheet and roast for 15-20 minutes until soft but not mushy. Let cool.

Whip the Cream:

10. In a bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the Pavlova:

11. Place the cooled meringue on a serving plate.
12. Spread the whipped cream over the top.
13. Arrange roasted rhubarb over the cream and sprinkle with toasted almonds.
14. Drizzle with honey or rhubarb syrup for an extra touch.

Servings and Timing

• Prep Time: 20 minutes
• Baking Time: 90 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 50 minutes
• Servings: 6-8

Variations

• Berry-Rhubarb Pavlova – Add fresh strawberries or raspberries for extra color and sweetness.
• Lemon Infused – Add lemon zest to the meringue for a bright citrusy note.
• Chocolate Drizzle – Drizzle melted white or dark chocolate over the pavlova for an indulgent touch.
• Nut-Free Version – Skip the almonds or replace them with shredded coconut.
• Maple Roasted Rhubarb – Swap sugar for maple syrup for a deeper flavor.

Storage/Reheating

• Room Temperature: Store the unassembled meringue in an airtight container for up to 2 days.
• Refrigeration: Once assembled, enjoy immediately or store in the fridge for up to 6 hours (best when fresh).
• Freezing: Meringue can be frozen for up to 1 month. Thaw before using.

FAQs

Why do I need vinegar and cornstarch in the meringue?

These ingredients help create the soft, marshmallow-like center while keeping the outside crisp.

Can I make the meringue ahead of time?

Yes! You can bake the meringue a day in advance and store it in an airtight container.

What if my meringue cracks?

Cracks are normal! Simply cover them with whipped cream and toppings—it will still taste amazing.

Can I use frozen rhubarb?

Yes, but thaw and drain excess liquid before roasting.

How do I prevent a weeping meringue?

Ensure the sugar is fully dissolved into the egg whites, and don’t overbake the meringue.

What’s the best way to serve Pavlova?

Slice with a sharp knife and serve with extra rhubarb syrup or honey.

Can I use other fruits instead of rhubarb?

Yes! Peaches, nectarines, or cherries work beautifully as well.

How can I make this dessert dairy-free?

Use coconut whipped cream instead of heavy cream.

What if my meringue is chewy instead of crisp?

Bake at a slightly lower temperature (225°F/110°C) for longer to dry it out completely.

Can I make mini pavlovas instead?

Yes! Spoon small circles of meringue onto the baking sheet and reduce baking time to 45-50 minutes.

Conclusion

This Rhubarb Pavlova is a showstopping dessert that combines crispy meringue, tangy roasted rhubarb, and silky whipped cream for the perfect balance of flavors and textures. Whether served at a spring gathering, Easter brunch, or summer dinner party, this elegant yet simple dessert is sure to impress. Try it today and enjoy a bite of pure indulgence!