Description
This strawberry rhubarb pavlova recipe is an elegant yet surprisingly straightforward dessert, featuring a crisp meringue, fluffy cream, and a vibrant, tangy-sweet strawberry rhubarb topping. It's described as a showstopper that brings comforting aromas and culinary joy, perfect for celebrations and using fresh, seasonal produce.
Ingredients
4 large Egg whites
1 cup Granulated sugar
1 tsp Cornstarch
½ tsp White vinegar (or lemon juice)
1 ½ cups Heavy cream
2 tbsp Powdered sugar (for cream)
1 tsp Vanilla extract (for cream)
2 cups Rhubarb, chopped
1 ½ cups Strawberries, hulled & quartered
¼ – ½ cup Granulated sugar (to taste, for compote)
1 tbsp Lemon juice (for compote)
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw an 8-inch circle on the parchment
- Beat egg whites in a very clean bowl until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form and the sugar dissolves. Gently fold in cornstarch and vinegar
- Spoon the meringue onto the drawn circle, creating a nest shape with higher sides
- Bake for 1 hour, then turn off the oven and leave the meringue inside for at least 2 hours to cool completely. Do not open the oven door
- Combine chopped rhubarb, quartered strawberries, granulated sugar, and lemon juice in a saucepa
- Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 10-15 minutes. Mash slightly with a fork for a chunkier texture. Cool completely
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form
- Carefully transfer the cooled meringue shell to a serving platter. Fill the center with whipped cream. Spoon the cooled strawberry rhubarb compote generously over the cream
- Serve your magnificent strawberry rhubarb pavlova immediately
Notes
Always use room temperature egg whites for the best volume and stability.
Do not open the oven door during baking or cooling to prevent the meringue from cracking and collapsing.
Ensure your mixing bowl and whisk are absolutely grease-free for a stable meringue.
Store the baked meringue in an airtight container at room temperature for up to two days.
Keep the strawberry rhubarb compote and whipped cream separate in the fridge for up to three days.
Assemble your pavlova just before serving for optimal texture and crispness.
Leftover assembled pavlova will soften quickly; enjoy it within a few hours.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 32g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: strawberry, rhubarb, pavlova, meringue, dessert, celebration, seasonal