The moment the spring weather hit last year I was all up in rhubarb’s grill.
It’s one of those truly seasonal foods I wait for all year.
So, I’m at it again. Exactly one day after our final snow fall of the year no less. And I swear to god if it’s not the final snow fall…
Last year I also paired strawberries and rhubarb in a crumble. It’s one of my all time favourite flavour combinations and it just makes sense; they grow in the same place at the same time of year in the same climate. They’re meant to be.
Now the pavlova. That’s a new thing for me. They seem to be a popular dessert option for those who celebrate Passover, so there have been a number of inspiring recipes that have crossed my path in recent weeks.
It’s basically a big ass meringue topped with whipped cream and delicious fruity things. The texture you’re going for is a firm and almost crisp exterior with a soft marshmallowy centre.
This recipe worked for me the very first time I tried it and it was so easy and so beautiful it has definitely made the shortlist of easy and dinner party worthy desserts.
Be sure to add the whipped cream and berries just before wowing your guests.
Strawberry Rhubarb Pavlova
||1 hour, 15 minutes|
||1 hour, 30 minutes|
Adapted from Smitten Kitchen
- 4 large egg whites
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 1/2 tablespoon corn starch
- 1 teaspoon white vinegar
- 1/2 teaspoon pure vanilla extract
- 2 cups chopped rhubarb (½ inch pieces)
- 1 pint strawberries (sliced - roughly 2 cups)
- 1/3 cup water
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 2 tablespoons granulated sugar
The meringue can be made ahead and kept in an airtight container for up to three days. The same goes for the compote, but make sure your whipped cream is nice and fresh.
||Preheat oven to 225 F. |
In a large mixing bowl (I used a stand mixer with a whisk attachment, but an electric hand mixer would work too), whisk egg whites and salt at medium speed until they begin to froth.
||Combine sugar and cornstarch in a small bowl. |
Add gradually to egg whites while increasing mixing speed to medium high. Mix for 2 minutes, then slowly add vinegar and vanilla. Mix at medium high speed for 5-6 more minutes or until stiff glossy peaks form.
||Transfer meringue mixture to the centre of a parchment lined baking sheet and spread it to form an 8" round, with a slight depression in the middle. |
||Bake for 1 hour and 15 minutes. Turn oven off and allow meringue to cool completely in the oven. |
||Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium low and simmer for 5 minutes. Remove from heat and allow to cool completely. |
||Place sugar into mixing bowl. Add whipping cream and whisk until stiff peaks form. |
||To assemble, top meringue with a layer of whipped cream followed by compote. Keep leftover compote in the fridge. |