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Pavlova With Rhubarb and Pistachios topped with whipped cream, rhubarb, and chopped pistachios

Pavlova With Rhubarb and Pistachios

A crisp-edged pavlova topped with tangy rhubarb, soft whipped cream, and toasted pistachios. This spring dessert is sweet, bright, creamy, and crunchy without being fussy.
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Course: Dessert
Cuisine: Australian, New Zealand
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Cooling Time: 2 hours
Total Time: 1 hour 55 minutes
Servings: 8 servings
Calories: 285kcal
Author: Lora
Cost: 2

Equipment

  • baking sheet
  • Parchment paper
  • stand mixer or hand mixer
  • mixing bowls
  • Rubber spatula
  • Saucepan
  • serving plate

Ingredients

  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 2 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 pinch fine salt
  • 1 lb rhubarb, trimmed and cut into 1-inch pieces
  • 1/3 cup granulated sugar, plus more to taste
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp water
  • 1 1/2 cups cold heavy cream
  • 2 oz softened cream cheese, optional
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1/2 cup shelled pistachios, toasted and chopped
  • extra rhubarb syrup, as needed

Instructions

  • Heat the oven to 300°F. Line a baking sheet with parchment paper. Draw an 8-inch circle on the paper, then flip it over.
  • Beat egg whites and salt until foamy. Add sugar one spoonful at a time, beating well after each addition.
  • Keep beating until the meringue looks glossy and holds stiff peaks.
  • Gently fold in cornstarch, vinegar, and vanilla.
  • Spoon the meringue into the circle, making the edges a little higher than the center.
  • Lower oven heat to 250°F. Bake for 75 to 90 minutes, until dry on the outside.
  • Turn off the oven. Let the pavlova cool inside with the door slightly open.
  • Add rhubarb, sugar, lemon juice, lemon zest, and water to a saucepan. Simmer gently until just tender.
  • Cool the rhubarb completely.
  • Beat cream cheese, if using, until smooth. Add cream, powdered sugar, vanilla, and lemon zest. Whip to soft peaks.
  • Spoon cream into the cooled pavlova shell.
  • Top with rhubarb and a little syrup.
  • Scatter pistachios over the top.
  • Serve Pavlova With Rhubarb and Pistachios soon after assembling.

Notes

Cracks are normal in pavlova. Bake low and slow, then cool fully in the oven with the door slightly open. Make the meringue one day ahead and store it at room temperature in a dry spot. Keep the rhubarb, cream, and pistachios separate until serving for the best texture. Cream cheese is optional for a tangier topping.

Nutrition

Calories: 285kcal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 42mg | Sodium: 75mg | Potassium: 260mg | Fiber: 2g | Sugar: 31g | Vitamin A: 540IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 0.8mg