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Serving you summer pud vibes with this seasonal rhubarb Pav. Crispy chewy almond meringue topped with fluffy vanilla cream, stewed rhubarb, rhubarb and strawberry couli & fresh strawberries.

I use a tsp of white wine vinegar and 2 tsp of corn flour to create the ultimate chewy marshmallowy meringue. Golden caster sugar gives the meringue a slight caramel flavour but standard caster sugar will work too. Instead of vanilla I use almond extract to flavour the meringue it compliments the rhubarb perfectly.

Rhubarb and Strawberry Pavlova

Prep Time:1 hr

Cook Time:1 hr

Course: Dessert

Servings: 6


Baking tray

Baking paper

Electric whisk

Large bowl



5 egg whites

300 g light brown caster sugar

2 tsp corn flour

1 tsp white wine vinegar

pinch salt

1/2 tsp almond extract


5 stems rhubarb chopped into batons

400 g strawberries whole stem removed

1 tsp vanilla

150g caster sugar

200 ml water roughly

600 ml double cream

1 tsp vanilla


Preheat the oven to 140C

For the meringue in a large bowl whisk the egg whites with the salt to stiff peaks, then gradually add in the sugar a few tbsp at a time on a low speed. You want to incorporate the sugar gradually so it dissolves into the egg white, scrape down the sides then whisk on high for 5 min until its stiff and glossy. Finally finish by slowly whisking in the vinegar, almond extract and cornstarch.

Scrape the meringue onto a lined baking tray and spread it into a circle, making the edges a little higher than the center and adding texture with the back of a spoon.

Baked for 1hr until crispy but soft in the middle. Cool for around 1hr (as the pavlova cools it will crack).


In a large saucepan add the rhubarb patons, sugar, vanilla and water, bring to a boil then reduce and simmer for around 5 min before adding in 100g of the strawberries for a further few mins until soft. You want the rhubarb to retain its shape.

Remove half of the rhubarb from the pan along with a few tbsp of the syrup; set aside. With the remaining rhubarb and strawberry blitz in a blender until smooth to create a couli, chill in the freezer/fridge whilst the pav cooks and cools.


Once the pavlova is completely cool, carefully loosen from the baking paper and transfer to a serving plate,

Whisk the cream with the vanilla to form soft peaks and pile in the centre of the pav, garnish with the remaining fresh strawberries, reserved whole rhubarb with syrup and 1/2 the couli. Slice and serve with the remaining couli.

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