Description
A delicate, crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream, roasted rhubarb, and toasted almonds. This elegant dessert balances sweetness with the tartness of rhubarb, making it a perfect springtime treat!
Ingredients
Units
Scale
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)
Instructions
Make the Meringue:
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until glossy stiff peaks form.
- Gently fold in vinegar, cornstarch, and vanilla extract.
- Spoon the meringue onto the baking sheet, shaping it into a circle with a slight dip in the center.
- Bake for 90 minutes, then turn off the oven and let it cool completely inside.
Prepare the Roasted Rhubarb:
- Preheat oven to 375°F (190°C).
- Toss rhubarb with sugar, vanilla, and orange juice.
- Spread on a baking sheet and roast for 15-20 minutes until soft but not mushy. Let cool.
Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble the Pavlova:
- Place the cooled meringue on a serving plate.
- Spread whipped cream over the top.
- Arrange roasted rhubarb over the cream and sprinkle with toasted almonds.
- Drizzle with honey or rhubarb syrup for an extra touch.
Notes
- For a citrusy twist, add orange zest to the meringue.
- For extra crunch, substitute pistachios or hazelnuts for almonds.
- Best served immediately, but leftovers can be stored in the fridge for up to a day.
