Sweet Rhubarb Pavlovas
These Sweet Rhubarb Pavlovas are absolutely delicious. Crunchy marshmallowy meringue, whipped cream and a sweet + tangy rhubarb topping. Make these mini pavlovas as individual desserts.
If you’re looking for the ultimate dessert made with fresh spring rhubarb, these Sweet Rhubarb Pavlovas are it! Light, delicious and decadent.
About this dessert:
Fluffy, crunchy, marshmallowy meringues, smothered in whipped cream and topped with poached rhubarb. Then take this dessert up a notch and add some homemade rhubarb sauce! So delicious.
4 layers of delicious
Eton Mess or Mini Pavlovas?
I guess it doesn’t really matter honestly. Eton mess is basically just made with broken messy mini meringues and mini pavlovas are just mini pavlovas that aren’t broken. Call these Rhubarb Eton Mess or Rhubarb Pavlovas…so really, just same same.
A perfect spring or summer dessert.
These mini pavlovas are a wonderful option for spring dinners, summer barbecues or special occasions. Don’t let the recipe fool you, these rhubarb pavlovas are actually really easy to make.
Sweet Rhubarb Pavlovas Recipe Tips:
- SUGAR: This recipe calls for 1 cup of caster sugar (also called berry sugar). If you don’t have this, you can use granulated sugar which needs to be ground to make it more fine. If you are using regular sugar, put the 1 cup of granulated sugar into a blender and pulse for a few seconds until the sugar is fine.
- EGGS: Make sure you don’t get any yolk mixed in with the egg whites. The yolks will inhibit the whipping.
- WHIPPED CREAM: Use heavy whipping cream. I don’t add any sugar to my whipped cream because the meringue and poached rhubarb are sweet enough. The unsweetened whipped cream is a nice balance to all the sweetness.
- SHAPING THE MERINGUES: I like to use a spoon to make the sides of the meringues a little higher than the centre, leaving a slight bowl like indent in the middle. This creates a nice little spot for the whipped cream and the poached rhubarb.
- BAKING TIME: After 1 hour in the oven, the meringues will have a nice marshmallowy centre. Make sure to watch them so they don’t burn.
- CRACKING: Don’t worry about cracking, Pavlovas are NOT perfect. The delicate nature of the ingredients makes cracking pretty much inevitable. And you’re going to be covering the meringues with whipped cream and toppings so you won’t see most of the cracks anyway!
- LEFTOVERS: If you have leftovers store them in an air-tight container in the fridge for 1 – 2 days. The leftovers will be soft, and the meringue won’t be as crunchy, but the leftovers are still delicious.
Rhubarb Sauce Addition
Homemade Rhubarb Cream is an absolutely perfect addition to these sweet rhubarb pavlovas. You can find the recipe for this Easy Rhubarb Sauce here…if you make a batch you will have leftovers to add to ice cream too!
Sweet Rhubarb Pavlovas
These Sweet Rhubarb Pavlovas are absolutely delicious. Crunchy marshmallowy meringue, whipped cream and a sweet and tangy rhubarb topping. Make these mini pavlovas as individual desserts.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- 1 cup granulated Caster sugar or berry sugar (See tips above.)
- 2 tsp cornstarch
- 6 large egg whites
- 2 cups sliced rhubarb (about 3 medium stalks)
- 1 cup water
- 1/3 cup granulated sugar
- 2 cups whipping cream (heavy cream)
OPTION: Rhubarb Sauce:
- If you want to add Rhubarb Sauce to these pavlovas, you can find the recipe here: Easy Rhubarb Sauce
- Preheat your oven to 250 degrees F.
- Line a baking sheet with parchment paper. Set aside.
- In a small bowl whisk together the sugar and cornstarch. Set aside.
- In a large mixing bowl on a stand mixer, whip the egg whites until they are foamy with stiff peaks.
- While the egg whites are still whipping, gradually add the sugar and cornstarch mixture, 1 tbsp at a time, until the mixture becomes glossy and forms stiff peaks. The texture will resemble stiff shaving foam.
- Add big spoonfuls of the meringue mixture onto the prepared baking sheet, with the meringues about 2 inches apart (see image above). I like to use a spoon to make the sides of the meringues a little higher than the centre, leaving a slight bowl like indent in the middle, this creates a nice little spot for the whipped cream and toppings.
- Bake for 1 hour, until they are barely golden in colour, cracked and dry.
- Set aside to cool completely before adding any whipped cream or toppings.
- In a saucepan over low-medium heat, add the sugar and water. Stir and bring to a light boil to dissolve the sugar.
- Add the chopped rhubarb and simmer for about 10 – 12 minutes, until the rhubarb is soft.
- Remove from heat and let cool.
- Using an electric mixer whip the whipping cream until it is fluffy. Note: I don’t add sugar to the whipped cream because the pavlova and rhubarb are sweet enough. The unsweetened whipped cream is a nice balance to all the sweetness. But of course, you can add it if you wish.
Putting it all together:
- Transfer the baked and cooled meringues onto serving plates.
- Gently add spoonfuls of whipped cream, rhubarb cream and poached rhubarb to the meringues and enjoy right away!
Keywords: rhubarb pavlova, mini rhubarb pavlovas, rhubarb eton mess
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Have a delicious day!