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Rhubarb Pistachio Pavlova



  • 1 cup chopped unsalted pistachios

  • 2 tablespoons cornstarch

  • 5 large egg whites, at room temperature

  • 1/2 teaspoon kosher salt

  • 1 teaspoon distilled white vinegar

  • 1 1/2 cups sugar


  • 4 ounces rhubarb, chopped into 1-inch pieces (1 cup)

  • 1/4 cup sugar

  • 1/2 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice

  • 1 cup hulled and quartered strawberries, plus 1/2 cup small strawberries for garnish

  • 1 teaspoon vanilla bean paste or pure vanilla extract

  • 1 1/2 cups heavy cream, chilled

  • 1/2 cup mascarpone cheese, chilled

  • 1/4 cup chopped unsalted pistachios, for garnish


Make the pavlova

1.      Preheat the oven to 350°. Line a baking sheet with parchment paper. In a small bowl, toss the pistachios with the cornstarch.

2.      In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the salt at high speed until foamy, 2 minutes. Beat in the vinegar, then beat in the sugar, 1 tablespoon at a time, and continue beating until the whites are glossy and stiff peaks form, 8 to 10 minutes. Gently fold in the pistachio mixture. Using a large spoon, dollop the meringue onto the prepared sheet and spread into a 10-inch round with a slight indentation in the center. Lower the oven temperature to 225° and bake the meringue for about 1 1/2 hours, until crisp but still chewy on the inside. Turn the oven off; let the meringue rest in the oven for 1 hour. Transfer to a rack and let cool.

Meanwhile, make the rhubarb cream

1.      In a small saucepan, simmer the rhubarb, sugar, lemon zest and lemon juice over moderate heat, stirring and mashing the rhubarb with the back of a wooden spoon, until the sugar is dissolved and the rhubarb breaks down, about 5 minutes. Remove the saucepan from the heat and stir in the quartered strawberries and vanilla bean paste. Let cool completely.

2.      In a large bowl, using a hand mixer, beat the cream with the mascarpone at medium speed until moderately firm, about 3 minutes. Stir 1/4 cup of the whipped cream into the cooled rhubarb, then fold the mixture into the remaining whipped cream. Spoon into the center of the meringue. Garnish with the small strawberries and chopped pistachios and serve.

Make Ahead

The cooled meringue can be stored in a large ziplock bag overnight.

Rhubarb Custard Trifle



½ Cup  Superfine Sugar

1 Cup Heavy Whipping Cream

1-3/4 Cup Whole Milk

2 Teaspoons Vanilla Extract

2 Tablespoons Cornstarch

4 Large Egg Yolks


6 Cups Rhubarb, chopped and washed

Zest of an orange

2 Tablespoons Orange Juice


1-2/4 Cup Heavy Whipping Cream

 ¼ Cup Pistachios, chopped

Reserve ¼ Cup Rhubarb to decorate the top


2 5-Ounce Pound Cakes, baked and torn into 1” pieces

 1 Tablespoon Grand Marnier (optional)


  • Chop and wash the rhubarb. Place it in a large saucepan with a lid.

  • Add the orange zest, orange juice, and star anise.

  • Gently heat and simmer for 20 minutes until it starts to soften.

  • In a heavy-based saucepan, mix the superfine sugar, cornstarch and egg yolks. Gradually add the cream and milk, whisking until smooth (the lumps will smooth out). Stir over medium heat until the mixture is very thick. Just before it boils, stop whisking and remove from the heat. Cover the custard with cling film directly onto its surface to prevent skin from forming. Set aside to cool.

  • Whip the cream until soft peaks form.

  • Place 1/3 of the cake pieces on the base of your serving bowl.

  • If using Grand Marnier, pour a tablespoon over and let it soak for a moment.

  • Add 1/3 of the softened rhubarb, followed by 1/3 of the custard layer, and then 1/3 of the whipped cream. Repeat the layering two more times.

  • Decorate with chopped pistachios the ¼ cup of reserved rhubarb sauce.

  • You could serve the trifle in a large bowl or individual ramekins. Place the trifle in the fridge for a couple of hours before serving or make it the day before. tablespoon over and let it soak for a moment. Add the softened rhubarb, followed by the custard layer, and then the whipped cream on top. Decorate with chopped pistachios and small pieces of rhubarb. You could serve the trifle in a large bowl or individual ramekins. Place the trifle in the fridge for a couple of hours before serving or make it the day before.

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