Strawberry Rhubarb Pavlova

Oh how I love pavlovas! Have you ever had one? Oh Goodness, you are surely missing out if you haven’t ? This is one I made for a wedding shoot last week. Pavlovas are light yet crunchy, creamy with that little bit of whipped cream and then the fruit element just puts it over the top. I do love the flavors of the strawberry and rhubarb, will be making this recipe again and again. I love the strawberry and rhubarb combination in any thing. The strawberries are sweet and the rhubarb is a little tart, wonderful together. I had a little of the mixture left over so…I ended up taking this concoction and making a cocktail out of the mixture a real winner, I tell ya! Deeee-lish !

Strawberry Rhubarb Mixture

2 cups of finely chopped strawberries
2 cups of finely chopped rhubarb
juice of 1 lemon
1/2 cup sugar
pinch of salt
1 teaspoon vanilla
1/4 cup water
2 cups chopped strawberries ~ reserve for topping the dessert
Place in a larger boiler and bring to a boil. Turn heat to a low simmer and simmer for 35 minutes. Place in refrigerator once cooled.

Meringue

4 large egg whites
pinch of salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1 teaspoon vanilla

Bake in oven at 180
Line baking sheet with parchment paper and draw circles the size you want your meringues. I took a cake pan and drew 4 round circles on parchment paper. Turn the paper over so not to get the ink on the food.

Place egg whites and salt in mixing bowl with whisk attachment. Beat egg whites on high until firm about 1 minute. Then slowly add the sugar and beat until firm, should be shiny peaks ~ about 2 minutes. Remove and sift the corn starch into the egg whites, add vinegar and vanilla mix or fold in with spatula trying not to deflate the egg whites any. Put mixture into a piping bag and pipe into a flat disks and then make a loop around the edges two deep. Bake for 2 hours turn oven off and leave in oven until cooled completely. Store in an air tight container. This recipe took 2 batches of meringue to make enough for a 4 layer cake style pavlova.

Make your whipped cream, place meringue on the plate, top with fresh whipped cream, drizzle rhubarb sauce over, add few fresh diced strawberries. Layer with next meringue disk, whip cream, sauce, fresh strawberries…then again until all layers are completed. Wonderful!!I topped with fresh chopped mint and lime zest made it look even better.

Sweetened Whipped Cream

2 cups heavy cream
4 tablespoon powdered sugar
1 teaspoon vanilla ~ I add vanilla seeds too
Whip until firm, do not over whip ….yes this is better than cool whip

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I hope you have a wonderful day!
Angie

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