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Pavlova with Rhubarb and Pistachios

Recipe photo courtesy of Jonathan Lovekin

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.

Source: Martha Stewart Living, April 2013
Total Time Prep Yield



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How would you rate this recipe?
  • CakenGifts12
    25 MAY, 2017
    This recipe is so simple.I made it for a my family. and everyone absolutely LOVED it! Also, it was my first time ever making a homemade cake.Thanks for sharing good cake recipe.
  • tpietila
    14 MAY, 2015
    You should state that the temperature is in Fahrenheit!! There is about one country in eorld using those stupid temperature measurements, it is hard notice when it isn't said anywhere.
  • Alvydas
    26 APR, 2014
    This is a stunning dessert- everyone will let tell you that! The rhubarb takes like candy! However, this will barely serve 10, and when serving you lose most of the visual appeal. The recipe should perhaps be altered to increase the ratio with one more egg white. I found the nest was too small. Other than the meringue, I felt the recipe was accurate. Certainly make it the night before and let the nest hang out in your oven- I even baked the rhubarb the night before too! Definitely a must try.
  • Brandy Bora
    12 JUL, 2013
    I made this to the letter and it was pretty simple. I had a problem with the meringue but I ALWAYS have problems getting my egg whites to have nice stiff peaks that do not deflate in the oven. I also thought it was too sweet for my taste so I will experiment with the following changes next time. 1. More Rhubarb with less syrup 2. More pistachios 3. Sugarfree meringues if possible
  • MS11273481
    23 MAR, 2013
    Would love to make this for Easter Brunch. Does anyone have any ideas for purchasing fresh rhubarb in March in New York? Thanks.

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