Poached Rhubarb Pavlova

Instructions

1. Preheat oven to 300° F.
2. 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.
3. 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.
4. Add the salt and vinegar and beat to combine.
5. Add in the powdered sugar and beat until fully incorporated. Add in the vanilla bean paste and whip again until mixed in.
6. 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.
7. 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.
8. 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.
9. 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.