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: … read more

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