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Rhubarb + Strawberry Pavlova

5/31/2015

9 Comments

 
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     It was a little too breezy for my liking when we dined on the patio yesterday, but after a couple of chilly, rainy days, nothing could keep me indoors.  The winter tarp was finally removed from our 12-foot outdoor table and pizzas on the grill were served...

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     A celebratory dinner for my daughter who just turned 30, it began with rhubarb syrup + champagne and ended with a Rhubarb Strawberry Pavlova.  Yes... we have a lot of rhubarb in our garden and I will continue in the following weeks to be as creative as I can in its use.

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     Resist any temptation to sweeten the whipped, heavy cream spooned on top of the dessert.  There is enough sweetness in the meringue.

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    • Rhubarb + Strawberry Pavlova •


Recipe by Curtis Stone
• Whites of 6 large eggs
• 1 3/4 cups superfine sugar (whirl regular sugar in a food processor briefly)
• 1 teaspoon distilled white vinegar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 8 teaspoons cornstarch
• 3 tablespoons Amaretto liqueur
• 3 tablespoons honey
• 6 ounces rhubarb, cut into 2-inch pieces
• 8 ounces strawberries, hulled and halved
• 1 1/2 cups heavy whipping cream
• 1 teaspoon almond extract
• 2 tablespoons chopped pistachios
• Confectioners' sugar, for dusting

1.  Position rack in bottom of oven and preheat to 300°. Line a large baking sheet with parchment paper and draw an 8" circle (use a round cake pan as a stencil).

2.  Using an electric mixer, beat egg whites, sugar, vinegar, vanilla, and salt on medium-high speed until firm peaks form, about 18 minutes. Sift cornstarch over bowl and fold into egg mixture.

3.  Using a large spoon, dollop egg white mixture in center of circle on baking sheet. Swirl mixture outward toward, but not touching, edges of circle (pavlova will expand as it bakes). Place in oven and reduce temperature to 225°. Bake until pavlova is crisp and pale on the outside but still has a marshmallow-like center, about 1 hour. Turn off oven, prop door open a crack with a wooden spoon, and keep pavlova inside until cooled slightly, about 30 minutes. Remove from oven to cool completely.

4.  Meanwhile, in a small saucepan, whisk Amaretto and honey over medium-high heat until mixture comes to a simmer, about 2 minutes. Add rhubarb, cook 1 minute, and return to a simmer. Immediately remove pan from heat and set aside until rhubarb softens, about 5 minutes. Transfer mixture to a medium bowl. Add strawberries and stir to coat. Set aside, stirring occasionally, until strawberries release juices, about 30 minutes.

5.  In a large bowl, whip cream and almond extract until soft peaks form. Set pavlova on a platter. Spoon whipped cream on top. Using a slotted spoon, arrange strawberry-rhubarb mixture over cream, reserving juices. Sprinkle with pistachios and sift confectioners' sugar on top. To serve, cut into wedges, transfer to plates, and drizzle reserved strawberry-rhubarb juices around each piece.






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9 Comments
Merisi in Vienna link
5/31/2015 07:31:54 pm

Eileen, this looks so good, I am tempted to bake a Pavlova for our next family lunch! I have not had much luck lately with meringue toppings lately, they turned out chewy, nothing crispy about them. Maybe your recipe works better in my oven!

Reply
Eileen
5/31/2015 09:19:54 pm

Merisi -- I hope you have better luck with this meringue! My oven runs on the cool side and I end up turning on the convection for just about everything.

Reply
Merisi link
6/1/2015 05:28:19 pm

I usually use the convection mode.
Maybe it is the fact that my oven does not have any vents that would let steam escape (unlike my American one, which I still miss).
I suddenly remembered that my great-aunt, who was a fantastic baker, kept the oven door ajar with a wooden spoon. She also left the small Christmas meringues in the oven overnight, and they were crisp enough to use as Christmas tree decorations. I shall give it a try! Thank you and warm greetings from Vienna!

Merisi link
6/1/2015 05:35:41 pm

Oopsie, clever me: I wrote about my great-aunt's wooden spoon BEFORE I read your recipe carefully (had only looked at the ingredients before).
And there we have it .... the wooden spoon will do the trick, I am sure!
(Thursday is a holiday here, so we are out in the country for a family BBQ)
Cheers,
Merisi

Tom Conway link
5/31/2015 11:26:57 pm

Eileen, I was going to say you are at the top of your baking game, but I had rethink that, as that is where you have always been. A real stunner and just in time for my rhubarb and berry harvest.

Reply
Eileen
5/31/2015 11:56:52 pm

Thanks, Tom ;-)

Reply
Eileen
6/2/2015 12:49:11 am

Merisi -- I often wonder if having an electric oven would make a difference in the reliability of my baking. I love my oven for roasting, but have always been happier with results in baking when I'm using an electric oven.

Merisi link
6/7/2015 06:02:37 pm

My Pavlova was a disaster. I know how to bake, or so I thought.
Absolutely frustrating. Recapitulating the results over the past months, I am now convinced that the oven is not working properly.

Reply
Eileen
6/7/2015 11:36:48 pm

Maybe it is nothing more than having a repair person come in and recalibrate your oven. Or... you need to head to an appliance store :(

Reply

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