Poached Rhubarb Pavlova

Poached Rhubarb Pavlova

This Poached Rhubarb Pavlova is sweet, fluffy, and ethereal with crispy, marshmallow meringue, whipped cream, and tart poached rhubarb.

Makes 8 servings



  • 6 Vital Farms egg whites room temperature
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons white wine vinegar
  • 1 cup superfine granulated sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract


  • 1 pound rhubarb washed
  • 1 cup granulated sugar
  • 1 1/2 cups water
  • 1 teaspoon vanilla bean paste
  • 2 cups heavy cream whipped to soft peaks
  • 1/4 cup pistachios roughly chopped


  • Preheat oven to 300° F.
  • Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed until soft peaks form, about 2 minutes.
  • With the mixer on medium speed, add the granulated sugar, a little at a time until it’s completely incorporated. Continue to whip until stiff peaks form.
  • Add the salt and vinegar and beat to combine.
  • Add in the powdered sugar and beat until fully incorporated. Add in the vanilla bean paste and whip again until mixed in.
  • Spread the mixture into a parchment-lined rimed baking sheet into a round shape about the size of a dinner plate. Shape the sides up a little taller than the middle, creating a little well in the center to hold some of the filling later.
  • Turn the heat down to 200° F and bake for about 2 ½ hours, or until the outside is hard to the touch. Turn the oven off and allow the meringue to cool completely inside before removing.
  • Slice the rhubarb into about 2-inch pieces. In a medium saucepan, combine the sugar and rhubarb and bring to a boil over medium heat. Turn the heat down to a simmer and let the rhubarb poach until tender but still holding its shape, about 5 minutes. Transfer to a dish to cool to room temperature.
  • To assemble, place the meringue on a large serving platter. Top with whipped cream then spoon the rhubarb over the top, drizzling over the syrupy juices. Sprinkle with the pistachios, slice up, and enjoy.
Share This Post