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