Pavlova with Rhubarb and Pistachios

It’s hard to believe that a dessert this elevated is made from such basic ingredients: sugar, egg whites, and vanilla. It is also a lovely study in contrasts: the delicate, crisp exterior; the ephemeral interior; and here, soft, sweet-tart rhubarb and crunchy pistachios. Happy spring.

  • Prep:
  • Total Time:
  • Servings: 10
Pavlova with Rhubarb and Pistachios

Photography: Jonathan Lovekin

Source: Martha Stewart Living, April 2013

Ingredients

  • 1 3/4 cups sugar, divided
  • 1 tablespoon cornstarch
  • 4 large egg whites, room temperature
  • 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon), divided
  • Coarse salt
  • 1 pound rhubarb, trimmed and sliced on the bias into 2-inch pieces
  • 1/4 cup water
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • Chopped roasted unsalted pistachios, for garnish

Directions

  1. Preheat oven to 200 degrees. Stir together 1 cup sugar and the cornstarch in a small bowl. Beat together egg whites, 1 teaspoon lemon juice, and 1/4 teaspoon salt with a mixer on low speed until very frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 12 to 15 minutes, scraping down sides of bowl halfway through.

  2. Mound meringue onto a parchment-lined rimmed baking sheet and gently spread into a 7-inch circle, leaving a well 3 1/2 inches wide and 1 inch deep in the center. Bake until meringue is crisp on the outside and the texture of marshmallow on the inside, about 2 1/2 hours. (If meringue starts to brown, reduce oven temperature to 175 degrees.) Turn off heat and let meringue cool in oven at least 2 1/2 hours or up to overnight.

  3. Preheat oven to 400 degrees. Combine rhubarb, water, remaining 3/4 cup sugar, remaining tablespoon lemon juice, and a pinch of salt in a 9-by-13-inch glass baking dish. Bake until just tender, 10 to 12 minutes, spooning juices over halfway through.

  4. Carefully transfer rhubarb pieces (they will be very soft) to a parchment-lined rimmed baking sheet with a spatula; reserve juices. Let cool completely.

  5. Just before serving, beat together cream and vanilla until soft peaks form. Place meringue on a serving platter and fill with whipped cream. Top with rhubarb, and garnish with pistachios. Spoon over pavlova and rhubarb juices, and serve immediately.

Cook's Note

Meringue can be made 1 day ahead and kept uncovered in a cool, dry place. Rhubarb can be baked up to 6 hours ahead.

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