Rhubarb and Rose Pavlova
I'm just loving the weather right now. It is so beautifully warm and sunny, it really lifts my mood, despite the lockdown! So I felt I would celebrate the coming of this sun, with something seasonally summery! A Rhubarb Rose Pavlova. In Britain, this dessert is always centre stage of a summer dinner table. Incorporating the rhubarb brings it back to spring. The tartness of the rhubarb really complements the sweetness of the meringue. The floral notes of the rose remind you of the beautiful season we are in! I'm so excited when the roses start to bloom, the beautiful rosy colours that fill our landscape really make me thankful that I live in Britain!
When I was developing this recipe, I was with my parents, so obviously they were the first to try it. Now, my Dad is a massive fan of rhubarb, so this dessert went down a treat! I think it's so important to include your families and friends into your bakes, after all, they are the ones eating them!
If you are a little bit stuck with what to do with rhubarb, I got a few recipes using it. Make sure to check out my:
Rhubarb and Custard Tart
Rhubarb and Vanilla jam
Rhubarb Cookies (coming soon!!)
Rhubarb and Ginger loaf cake
180g Egg White
260g Caster Sugar
1 tbsp. Cornflour
1 tsp. Vanilla extract
For the topping:
300ml Double cream
1/2 tsp. Rose essence
To decorate, add some chopped pistachios
1. Pre heat the oven to 100 degrees celsius.
2. In a free standing mixer with the whisk attachment or an electric whisk, place the egg whites in the bowl and whisk until soft peaks are forming. Slowly add the sugar, cornflour and vanilla to the egg whites, continuing to whisk until it is glossy and stiff.
3. On a flat tray, line with baking parchment. Draw a 20cm circle onto the paper. Using a spatula, place the meringue onto the tray spreading to the size and shape of the circle. It should be quite tall as we want height for this pavlova. Use a palette knife to pull the meringue up, to make it look a volcano. Use a spoon to make a little dip in the centre of the meringue.
4. Place in the oven for about 2-2 1/2 hours until dry. Turn off the oven and leave in the oven until completely cold.
5. For the rhubarb topping, chop the rhubarb into 6cm long pieces. Place them into a pan with the sugar and water. Bring to the boil, then reduce the heat to a simmer. Leave to cook for about 10 minutes, until the rhubarb has softened and completely cooked with a pink syrupy sauce surrounding it. Leave this to cool completely.
6. Once everything is cold and ready, whip the cream and rose essence to soft peaks, make sure not to over whip! Scoop on top of the meringue, place the rhubarb on top of the cream, and drizzle the rhubarb syrup over the top.
7. Sprinkle the pistachios on top of the pavlova and enjoy!!