Rhubarb Pavlova

May 13th, 2010 / Comments 5

I wanted to use the rhubarb that came in my CSA bag to make something incredible. I like rhubarb in pie, as sauce, in quick bread but my goal was to make something exotic with this reliable, New England, early spring offering. The most exotic ingredient I found in a recipe was nutmeg. Nutmeg – sure I like nutmeg and use it when I make a rhubarb pie but it wasn’t the zing I was looking for. When I  wondered what Julia (Child) would do, I thought of butter. And when I wondered what James (Beard) would do I thought of butter and cream.  An idea was coming into focus.

d rhubarb pavlova Rhubarb Pavlova

I would poach rhubarb in butter and sugar and then nestle it into meringue shell and top it with whipped cream to make a rhubarb pavlova. Here’s how I made it:

Butter Poached Rhubarb

I put a stick of unsalted butter in a large, non-stick skillet and sprinkled one cup of sugar over the butter. I cooked the mixture for about five minutes, over medium heat, until it began to caramelize and turned light brown. I added four cups of rhubarb, cut in two inch slices, and shook the pan vigorously to coat the rhubarb in the caramelized sugar. After five minutes, the rhubarb was tender and just starting to fall apart. I took the pan off the heat and stirred in two tablespoons of dark rum.  I transferred the rhubarb to a bowl and set the bowl in an ice bath to stop the cooking.

Assembling the pavlova was a breeze. I bought a large meringue at the bakery, split it in half, topped it with a generous spoonful of whipped cream, a generous spoonful of the rhubarb and rum sauce, added a bit more cream, and finished with the top half of the meringue.

Words fail me……………….

Rhubarb Pavlova List

  • Rhubarb
  • Unsalted Butter
  • Sugar
  • Dark Rum
  • Meringue
  • Heavy Cream
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Rhubarb Pavlova at Vermont food from a country kitchen – Carol Egbert.com

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