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Martha's pavlova with rhubarb and pistachios
Martha's pavlova with rhubarb and pistachios
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Prep Time:
30 minutes
Cook Time:
165 minutes
Total Time:
195 minutes
Martha Stewart's exquisite pavlova features vibrant rhubarb as the star ingredient.
Ingredients:
  • 215.00 gm caster sugar
  • 4 large egg whites, at room temperature
  • 5.30 gm lemon juice
  • 0.60 gm salt
  • 1 1/2 bunches rhubarb, trimmed (see notes)
  • 161.25 gm caster sugar, extra
  • 21.00 gm lemon juice, extra
  • 378.75 gm thickened cream
  • 4.40 gm vanilla extract
  • 40.00 ml chopped pistachios, toasted
Instructions:
  • Preheat your oven to 100C/80C fan-forced and line a baking tray with parchment paper.
  • In a small bowl, whisk together sugar and cornflour. Using an electric mixer, whip egg whites, lemon juice, and salt until frothy. Gradually add the sugar mixture, beating on medium-high speed until stiff, glossy peaks form (about 10-12 minutes), scraping down the sides of the bowl as needed. Spoon meringue onto a prepared tray and gently spread into an 18cm circle with a 9cm-wide, 3cm-deep well in the center.
  • Bake for 2 hours until the meringue is crispy on the outside and soft like a marshmallow on the inside. If it begins to brown, lower the oven temperature to 80C/60C fan-forced. Turn off the oven and let the meringue cool inside with the door slightly open for at least 2 hours or overnight.
  • Preheat the oven to 200C/180C fan-forced. Cut the rhubarb into 5cm lengths on a sharp angle. Mix the rhubarb, 1/4 cup cold water, extra sugar, lemon juice, and a pinch of salt in a single layer in a glass or ceramic baking dish. Bake for 12 to 15 minutes until tender, spooning juices over rhubarb halfway through. Gently transfer the rhubarb, which will be very soft, to a baking paper-lined tray. Save the juices and let the rhubarb cool completely.
  • Right before serving, whip cream and vanilla with an electric mixer until soft peaks form. Spoon meringue onto a plate. Fill the center with the whipped cream. Garnish with rhubarb and its juices, then sprinkle with pistachios. Serve promptly.

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