Description
This Rhubarb & Custard Pavlova is a delightful dessert combining crisp and glossy meringue with smooth homemade custard and gently poached rhubarb. The pavlova features a high dome of perfectly baked meringue, topped with creamy custard mixed into whipped cream, and vibrant poached rhubarb finished with a fragrant syrup infused with orange zest. The dessert balances sweetness and tartness with a luxurious texture that’s perfect for special occasions or an elegant treat.
Ingredients
Scale
Meringue
- 6 large egg whites (around 215g), reserve 2 egg yolks for custard
- ¼ tsp cream of tartar
- 360g caster sugar
- 2 tsp white wine vinegar
- 2 tsp cornflour
- 1 tsp vanilla paste
Custard
- 180ml whole milk
- ½ tsp vanilla bean paste
- 30g caster sugar
- 1 tbsp cornflour
- 2 large egg yolks (reserved from meringue)
Poached Rhubarb
- 350g rhubarb, trimmed and cut into 5cm pieces
- 30g caster sugar
- 1 tsp vanilla paste
- Strip of orange zest
- Squeeze of orange juice
- 125ml water (for poaching liquid)
Topping
- 300ml double cream
Instructions
- Make the custard: Pour the milk and vanilla bean paste into a small saucepan and warm over medium heat until it gently simmers, about 4-5 minutes. Meanwhile, whisk the sugar, cornflour, egg yolks, and a pinch of salt in a large bowl until smooth and pale. Slowly add the hot milk to the egg yolk mixture a little at a time, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring frequently for 8-12 minutes, until thickened and able to coat the back of a wooden spoon. Transfer to a container and cool, then refrigerate overnight to thicken further.
- Prepare the meringue: Preheat the oven to 150°C (130°C fan)/gas mark 2. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed for 3-5 minutes until soft peaks form. Gradually add the caster sugar one tablespoon at a time while whisking continuously. Increase the speed and whisk for 12-15 minutes until the meringue is stiff, glossy, and holds peaks. Mix vinegar, cornflour, and vanilla paste in a small cup until smooth; whisk this mixture into the meringue for 1-2 minutes until fully incorporated.
- Shape and bake the meringue: Spoon the meringue onto a baking sheet lined with parchment paper, forming a high dome about 23cm wide with a flattened top. Bake at 150°C (130°C fan)/gas mark 2 for 10 minutes, then reduce the oven temperature to 140°C (120°C fan)/gas mark 1 and bake for another 1 hour and 30 minutes. Turn the oven off and leave the meringue inside overnight with the door closed to dry out completely.
- Poach the rhubarb: In a saucepan, combine the rhubarb, caster sugar, vanilla paste, orange zest, orange juice, and 125ml water. Heat over medium heat until the sugar dissolves (1-2 minutes), then cook gently for 4-5 minutes. Remove from heat, cover with a lid, and let it sit for 5 minutes. Using a slotted spoon, transfer the rhubarb to a heatproof container. Boil the remaining liquid for 5 minutes until it reduces to a thick syrup, then pour it over the rhubarb. Refrigerate until ready to serve, ideally overnight.
- Finish and serve: Whip the double cream until thick and holding its shape. Fold in the cold custard carefully to combine. Spoon this creamy custard mixture over the meringue base. Scatter the poached rhubarb on top and drizzle with the syrup. Serve immediately to enjoy the crisp meringue with the smooth custard and tangy rhubarb.
Notes
- The custard must be cooled thoroughly to allow it to thicken properly before folding into the cream.
- Leaving the meringue to cool slowly overnight in the turned-off oven ensures a crisp shell and soft center.
- Use fresh rhubarb that is firm and vibrant for the best flavor and texture.
- Reserve the yolks carefully when separating eggs to make the custard and meringue.
- Vanilla paste provides more intense flavor than vanilla extract but either can be used.
- Store leftovers separately; meringue can lose its texture when refrigerated with moist toppings.
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes plus chilling and resting time
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: rhubarb pavlova, custard pavlova, baked meringue dessert, poached rhubarb dessert, British dessert
