Pavlova with Rhubarb and Pistachios

Name: Pavlova with Rhubarb and Pistachios
Prep time: 60 min
Total time: 360 min
Ingredients: 1.75 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; 0.25 cup water; 1.5 cups heavy cream; 1 teaspoon pure vanilla extract; Chopped roasted unsalted pistachios, for garnish

3.0

(104)

4 Reviews

By

Martha Stewart Editors

Updated on March 21, 2018

Prep Time:

1 hrs

Total Time:

6 hrs

Yield:

8 to 10 Serves

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.

Ingredients

1 ¾ 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
¼ cup water
1 ½ cups heavy cream
1 teaspoon pure vanilla extract
Chopped roasted unsalted pistachios, for garnish

Directions

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