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Most people don’t have a hard time figuring out what to do with rhubarb.  If you’re a kid, you simply dip it in sugar and gnaw on it.  If you’re not, you usually stew it and combine it with strawberries.  If, however, you are looking for something simple yet different, why not try rhubarb pavlova?

All of my children were born in the summer.  In the years when I had a newborn, I would make pavlovas all summer, using whatever fruit was freshest and eat them every morning for breakfast!!!  The appetite of a nursing mother is ferocious.  I still think that pavlova makes a well-balanced ;-0 and delicious breakfast but now I only eat it on Sunday mornings.  Can there be a better Sunday morning than: sunshine, family, pavlova made with fresh fruit at its peak, a strong latte, and two hours of Coronation Street?

Paris poses with the rhubarb she picked.  Too bad rhubarb leaves are poisonous: one leaf could feed a small nation!

Paris poses with the rhubarb she picked. Too bad rhubarb leaves are poisonous: one leaf could feed a small nation!

Meringue

  • 6 egg whites
  • 1 1/2 cups icing sugar
  • 1 cup toasted, slivered almonds (optional)

Whip the egg whites until stiff peaks form.  Add icing sugar and beat until thick, stiff and glossy.  Gently fold in almonds, if using.  Line a baking sheet with parchment and decide what shape you want your meringue to be.

Popular choices are: a large circle (plop all the meringue out and spread), a large ring (spoon all the meringue out into a donut shape) or globs (glob out spoonfuls).  Faithful readers will already have identified my choice – globs.  Please do not put your meringue in a piping bag and pipe it out.  There is no point being so fussy and you end up with wasted meringue stuck to the insides of the bag.  Trust me, for pavlova, no one will see how lumpy and globby your meringues are.

Bake at lowest setting possible for a few hours until meringue is dry.  If you have a gas oven with a pilot light, you don’t even have to turn the oven on.  Just stick the meringues in overnight.  That’s how breakfast pavlova started :-)

Once dry, you can store your meringues in an airtight container.  Where I live, it is extremely humid in the summer and there isn’t a container air-tight enough to keep the meringues from going soggy.  That’s another reason we eat them right away.

Rhubarb, fresh from the garden.

Rhubarb, fresh from the garden.

Whipped Cream

  • Whipping Cream
  • Icing Sugar

Whip cream and add in a tiny bit of sugar.

Rhubarb

  • Rhubarb
  • Sugar

Rinse rhubarb and chop into pieces.  Place the wet rhubarb in a pot and add some sugar.  Cook over low heat until the rhubarb is stewed and falls apart.

Assembly

Place meringue on a serving platter or individual plates.  Slop some whipped cream onto the meringue.  Top with a lot of stewed rhubarb.  Mint makes a nice garnish.  Delicious!  Yes, you can eat pavlova for dessert but I may have to call you a party-pooper.