Simple & Delicious Rhubarb & Pistachio Pavlova

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If you thought Pavlovas were best served in Summer then think again. I’ve given this good old Kiwi favourite a modern makeover and ditched the typical strawberries and cream and instead topped this pretty Pav with warm roasted rhubarb and finished it with a sprinkling of pistachio nuts. The result is an absolutely delicious dessert that can be enjoyed all year round. 

The Pavlova recipe is actually my mother’s recipe she’s been making for the past 50 years and during that time she’s never had one flop on her. So it’s safe to say this recipe is absolutely fail-safe.

Take a look at my short video below to see how quick and easy it is to make and scroll down for the recipe.

 

RHUBARB & PISTACHIO PAVLOVA

Ingredients

  • 4 egg whites
  • 2/3 cup caster sugar
  • 1 Tbs cornflour
  • 1 tsp white vinegar
  • 1 bunch fresh rhubarb
  • 1/4 cup water
  • 1/2 cup sugar (for roasting rhubarb)
  • fresh cream
  • handful roasted (unsalted) pistachio nuts for serving

 

Method

Preheat oven to 150 degrees celsius.

Beat egg whites and slowly add the caster sugar. When mixture forms peaks add the cornflour and vinegar and mix by hand.

Place pavlova mixture onto baking tray lined with baking paper and cook at 150 degrees for 1 1/4 hours. Turn oven off and let pavlova cool in the oven. 

Slice rhubarb and place in oven proof container. Top with sugar and water and roast for around 30 mins at 180 degrees c. until soft. When cooked drain in a sieve or on kitchen paper.

To serve simply whip cream and place on top of pavlova. Top with roasted rhubarb and sprinkle with pistachio nuts.

Enjoy!

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