Rhubarb Raspberry Mini Pavlovas

Share & Comment

Share on whatsapp
Share on email
Share on pinterest
Share on twitter

Rhubarb Raspberry Mini Pavlovas

Thank you for your rating!

We love rhubarb season! This tart stalk holds such a unique flavour and seeing its beautiful red stems on the shelves means summer is finally here. We love a bowl of stewed rhubarb and custard, but this crimson vegetable is also the perfect topping for another favourite, Pavlova. It’s tart and slightly sour which is exactly the flavour that should be paired with a super-sweet meringue, which are crunchy on the outside and soft on the inside. Whipped cream marries the two extremes, and fresh raspberries add another hit of summer sweetness.

We recommend making the most of the cooking effort that goes into the stewed rhubarb and doubling the amounts so that you have extra in the fridge perfect for that bit of custard, or on top of yoghurt or ice-cream. The rhubarb syrup is also great for adding to sparkling water or summer cocktails. Choose rhubarb with the reddest stalks for a more vibrant pink colour once cooked.

Sponsored by Kenwood

Ingredients

  • For the rhubarb:
  • 300g (4-5) rhubarb stalks
  • 75g caster sugar
  • 75g water
  • Squeeze of lemon
  • For the Pavlova meringue:
  • 2 egg whites
  • 100g caster sugar
  • 1 tsp cornflour
  • ½ tsp vinegar
  • ½ tsp vanilla extract
  • 4 tbsp raspberry dessert syrup (optional)
  • To serve:
  • 250ml double cream
  • Handful raspberries
  • For the rhubarb:
  • 300g (4-5) rhubarb stalks
  • 75g caster sugar
  • 75g water
  • Squeeze of lemon
  • For the Pavlova meringue:
  • 2 egg whites
  • 100g caster sugar
  • 1 tsp cornflour
  • ½ tsp vinegar
  • ½ tsp vanilla extract
  • 4 tbsp raspberry dessert syrup (optional)
  • To serve:
  • 250ml double cream
  • Handful raspberries

Instructions

  1. The stewed rhubarb needs to be made 1-2 days ahead. Trim the ends and leaves off, then wash stems and shake off excess water.
  2. Cut 2 of the thinnest stalks in batons approximately 4cm long, cut them at an angle. Set aside.
  3. Roughly chop the remaining rhubarb and place in a pan or pot with the sugar, water and squeeze of lemon juice. Bring to a simmer over medium heat then cover with a lid or piece of foil and cook for 8-10 minutes, stirring occasionally, until the sugar has dissolved and the rhubarb has released its juices.
  4. Place a fine-meshed sieve over a heat-proof jug or bowl and pass the syrup through the sieve. Discard the pulp.
  5. Return rhubarb syrup to the pan and add the reserved rhubarb batons. Bring to a simmer over low heat then cook until rhubarb is just tender, you should be able to easily pierce a sharp knife through the centre.
  6. Remove from heat and leave to cool in the pan. Carefully transfer to a container, so to keep the batons from losing their shape, seal the container and chill in the fridge overnight.
  7. The Pavlova meringue should be made first thing in the morning or the day before. Pre-heat oven to 150°C / 130°C fan and line a large tray with parchment paper.
  8. Whisk egg whites in a stand mixer, make sure the bowl is completely grease free. Once they start to look frothy, slowly add the sugar, about 1 tbsp at a time, whisking for a 1-2 minutes before adding the next tablespoon.
  9. Once meringue is thick and glossy, rub a small amount between your thumb and finger to feel if there are any sugar crystals left. If there are, continue whisking until sugar has completely dissolved.
  10. Add the cornflour, vinegar and vanilla, whisk until combined.
  11. If adding raspberry dessert syrup to the meringue, drizzle it over the top of the meringue and use a spatula to swirl it through so you have ribbons of syrup visible.
  12. Use a dab of meringue on each corner of the baking tray to stick the parchment down so that it doesn’t flap or move while in the oven.
  13. Spoon 4 mounds of meringue onto the parchment lined tray, leaving plenty of space between them, then use the back of a spoon to shape into tall mounds with a slight dip on top for the filling to sit in.
  14. Bake in pre-heated oven for 10 minutes, then lower heat to 110°C / 90°C fan assisted and continue baking for 1 hour – 1 hour 15 minutes. The shell should be hard and you should be able to carefully lift them off the parchment. Do not open the oven while baking before checking if they’re ready at the 1-hour mark.
  15. Turn the oven off and leave meringues inside until completely cold.
  16. Assemble just before serving. Whisk the cream just until firm peaks form.
  17. Carefully transfer meringue to serving plates, then top with a dollop of whipped cream, stewed rhubarb and a few raspberries. Drizzle with rhubarb syrup, then enjoy.
  18. The stewed rhubarb needs to be made 1-2 days ahead. Trim the ends and leaves off, then wash stems and shake off excess water.
  19. Cut 2 of the thinnest stalks in batons approximately 4cm long, cut them at an angle. Set aside.
  20. Roughly chop the remaining rhubarb and place in a pan or pot with the sugar, water and squeeze of lemon juice. Bring to a simmer over medium heat then cover with a lid or piece of foil and cook for 8-10 minutes, stirring occasionally, until the sugar has dissolved and the rhubarb has released its juices.
  21. Place a fine-meshed sieve over a heat-proof jug or bowl and pass the syrup through the sieve. Discard the pulp.
  22. Return rhubarb syrup to the pan and add the reserved rhubarb batons. Bring to a simmer over low heat then cook until rhubarb is just tender, you should be able to easily pierce a sharp knife through the centre.
  23. Remove from heat and leave to cool in the pan. Carefully transfer to a container, so to keep the batons from losing their shape, seal the container and chill in the fridge overnight.
  24. The Pavlova meringue should be made first thing in the morning or the day before. Pre-heat oven to 150°C / 130°C fan and line a large tray with parchment paper.
  25. Whisk egg whites in a stand mixer, make sure the bowl is completely grease free. Once they start to look frothy, slowly add the sugar, about 1 tbsp at a time, whisking for a 1-2 minutes before adding the next tablespoon.
  26. Once meringue is thick and glossy, rub a small amount between your thumb and finger to feel if there are any sugar crystals left. If there are, continue whisking until sugar has completely dissolved.
  27. Add the cornflour, vinegar and vanilla, whisk until combined.
  28. If adding raspberry dessert syrup to the meringue, drizzle it over the top of the meringue and use a spatula to swirl it through so you have ribbons of syrup visible.
  29. Use a dab of meringue on each corner of the baking tray to stick the parchment down so that it doesn’t flap or move while in the oven.
  30. Spoon 4 mounds of meringue onto the parchment lined tray, leaving plenty of space between them, then use the back of a spoon to shape into tall mounds with a slight dip on top for the filling to sit in.
  31. Bake in pre-heated oven for 10 minutes, then lower heat to 110°C / 90°C fan assisted and continue baking for 1 hour – 1 hour 15 minutes. The shell should be hard and you should be able to carefully lift them off the parchment. Do not open the oven while baking before checking if they’re ready at the 1-hour mark.
  32. Turn the oven off and leave meringues inside until completely cold.
  33. Assemble just before serving. Whisk the cream just until firm peaks form.
  34. Carefully transfer meringue to serving plates, then top with a dollop of whipped cream, stewed rhubarb and a few raspberries. Drizzle with rhubarb syrup, then enjoy.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up