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Pavlova with Rhubarb Compote Image

Pavlova with Rhubarb
Vanilla Compote
and Strawberry Whipped Cream

This is one impressive dessert! The tanginess of the rhubarb and the sweetness of the meringue in this
dessert complements the crisp and refreshing acidity of sparkling wine. Don't let the pavlova intimidate you. With a little patience and time the results will wow your holiday guests.


7 Eggs white from large eggs
1 ¼ Cup Granulated Sugar
1 ¾ Cup Powdered sugar, sifted
½ tsp Cream of Tartar
1 ½ TBL Cornstarch

Preheat oven to 185 degrees F.
Line a baking tray with parchment or a silicon liner.

Put the egg whites into a clean, dry mixing bowl. Mix the cornstarch with the granulated sugar. With either a hand held electric mixer or Kitchen Aid, start whisking the egg whites until they are frothy. While the mixer is still on, add the cream of tartar. Slowly steam in the granulated sugar and cornstarch mix into the egg whites while the mixer is still on medium speed. Make sure the sugar is completely dissolved before adding more. Repeat this step with the powdered sugar as well, until all sugar is incorporated. Then turn the mixer on high and continue to whisk until stiff peaks are formed, meaning you can hold the whisk right-side up the egg mixture stands straight up without drooping. Should be around 4-5 minutes.

Using a large spoon, gently spoon the pavlova into 8-10 large round mounds that are 3 inches wide on the baking sheet lined with parchment paper or a silicon liner. With the back of the spoon, create an indentation in the middle of the mound for holding the compote and whipped cream once pavlova is baked.

Bake for 30 minutes then rotate the baking pan and continue to bake for 25-30 minutes or until the meringues are crisp, dry to the touch on the outside, and white. The interiors should have a marshmallow-like consistency. If the pavlovas are getting too much color too fast then reduce heat to 160 degrees and crack the oven door until they are dry to the touch.

Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

Rhubarb & Vanilla Compote

8 Cups Rhubarb, diced into ¼ inch thick pieces
1 Cup Granulated Sugar
1 Vanilla Bean, split and scraped (or 1tsp Vanilla extract)
1 TBL Lemon Juice
½ tsp Kosher Salt

Combine the rhubarb, sugar, vanilla beans, vanilla bean pod, Lemon and salt into a sauce pan and cook over medium heat while stirring until it becomes a jam-like consistency. Should take 20- 30 minutes. Take off heat and cool down, and reserve in refrigerator until ready to serve.

Strawberry Whipped Cream

¼ Cup Fresh Strawberry Puree, tops taken off
1 Cup Heavy Whipping Cream
¼ Cup Powdered Sugar

Put cream into a clean, dry mixing bowl. With an electric hand mixer or Kitchen Aid with a whisk attachment, start whipping the cream on medium. Add the powdered sugar and continue to whisk on medium until stiff peaks haver formed. Gently start folding the strawberry puree into the whipped cream in two separate additions. Continue to fold until the strawberry puree is completely mixed into the whipped cream. Be careful not to over work the whipped cream when you are folding the strawberry in, as the cream may deflate. Transfer the whipped cream to a piping bag of cover and refrigerate until you are ready to use.

To Serve

Place a fully cooled down pavlova onto a plate, pipe or spoon some strawberry whipped cream directly on top of the pavlova. Top the strawberry whipped cream with some cols rhubarb and vanilla compote. Enjoy immediately.

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