Thursday, June 7, 2018

Strawberry Rhubarb Pavlova

Pavlova is a dessert that consists of a crisp meringue layer (which has a soft, marshmallow-like center), whipped cream and fresh fruit. That sounds like a great way to end a summer meal if you ask me! Because rhubarb has started to pop up at the farmer's markets now, it's a great time to pick some up and use it to make pies, jams, quick breads and sauces like this one.




1. Preheat oven to 300. Line a baking sheet with parchment paper and use a 9-inch pie plate to draw a circle in the middle.

2. Beat egg whites on medium speed until stiff. Add sugar gradually and beat until thick and glossy. Add vanilla, lemon juice and cornstarch and beat until just combined.



3. Spoon the egg white mixture into the circle and bake for 50 minutes, or until lightly golden brown. Allow to cool.


4. While the meringue cools, beat heavy cream at medium speed until soft peaks form. Place in the fridge.

5. Place rhubarb, water, sugar and almond extract in a small saucepan and bring to a simmer. Cook for 3-5 minutes, or until the rhubarb is slightly softened. Remove pan from heat and stir in strawberries and lemon juice. (The sauce will thicken as it cools.)




6. Carefully transfer the meringue from the parchment paper to a serving platter. Top with whipped cream and strawberry rhubarb sauce. Serve immediately or keep in the fridge until ready to serve. 



Strawberry Rhubarb Pavlova
Serves 8

All you need:
4 egg whites
1 1/4 cups white sugar
1 1/2 teaspoons pure vanilla extract
Juice of 1/2 lemon
2 teaspoons cornstarch

1 cup heavy cream

Topping
1/2 pound rhubarb, ends trimmed and thinly sliced
1 tablespoon water
1/4 cup white sugar
1/2 teaspoon almond extract
8 strawberries, hulled and quartered
Juice of 1/2 lemon

All you do:
1. Preheat oven to 300. Line a baking sheet with parchment paper and use a 9-inch pie plate to draw a circle in the middle.
2. Beat egg whites on medium speed until stiff. Add sugar gradually and beat until thick and glossy. Add vanilla, lemon juice and cornstarch and beat until just combined.
3. Spoon the egg white mixture into the circle and bake for 50-60 minutes, or until lightly golden brown. Allow to cool.
4. While the meringue cools, beat heavy cream at medium speed until soft peaks form. Place in the fridge.
5. Place rhubarb, water, sugar and almond extract in a small saucepan and bring to a simmer. Cook for 3-5 minutes, or until the rhubarb is slightly softened. Remove pan from heat and stir in strawberries and lemon juice. (The sauce will thicken as it cools.)
6. Carefully transfer the meringue from the parchment paper to a serving platter. Top with whipped cream and strawberry rhubarb sauce. Serve immediately or keep in the fridge until ready to serve. 

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