Best Strawberry Rhubarb Rolled Pavlova Recipes

Mini Strawberry Rhubarb Pavlovas image

Provided by Food Network

Categories dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

1/2 cup sugar (100 grams)
1/2 teaspoon cornstarch (1.25 grams)
2 egg whites (70 grams)
1/4 teaspoon kosher salt (1 gram)
1/2 teaspoon vanilla extract (2.5 milliliters)
1 cup quartered strawberries
1 cup chopped rhubarb
2 tablespoons dry white wine or water (30 milliliters)
1/4 cup plus 1 tablespoon granulated sugar, divided (50 grams plus 12.5 grams)
1 cup 35% cream (250 milliliters)
1 teaspoon vanilla extract (5 milliliters)
2 tablespoons toasted slivered almonds

Steps:

For the meringues: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper.
In a small bowl, stir together the sugar and cornstarch and set aside.
Wipe a metal, glass or ceramic bowl out with paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture.
Whip in the vanilla. Using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each.
Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes.
For the toppings: Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and 1/4 cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes, or until the fruit starts to break down and becomes jammy. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble.
Just before serving, whip the cream with remaining 1 tablespoon sugar and the vanilla. To serve, dollop whipped cream in the center of each pavlova and top with the fruit and a scattering of toasted almonds.

Nicole's Rhubarb-Strawberry Pavlova image

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 9

8 large egg whites
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
2 cups sugar, plus 2 teaspoons
8 teaspoons cornstarch, sifted
Nicole's Poached Rhubarb with Strawberries
Nicole's Yogurt Cream
Nicole's Strawberry Sauce

Steps:

Preheat oven to 275 degrees. Line two baking pans with parchment paper. Set aside. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed until medium peaks form. Slowly add sugar; continue beating until firm peaks form. Fold in cornstarch.
Transfer mixture to a large pastry bag. Use scissors to cut 3 inches off of the tip. Pipe mixture into eight large mounds onto prepared baking pans. Bake until meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour. Serve with poached rhubarb with strawberries, yogurt cream, and strawberry sauce.