Rhubarb Pavlova with Rosewater

This rhubarb pavlova with rosewater is an elegant dessert that combines a crisp and chewy meringue base with a fragrant rhubarb filling and soft whipped cream. I love how the floral hint of rosewater pairs beautifully with the tartness of rhubarb, making it both refreshing and indulgent.

Why You’ll Love This Recipe

I enjoy making this pavlova because it looks stunning yet is easier than it seems. The pink meringue base adds a pretty touch, and the rosewater in the rhubarb filling gives it a unique, delicate flavor. I like how the cream balances everything, creating a dessert that feels light but satisfying. It’s perfect for spring gatherings, special dinners, or anytime I want to impress without too much fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE PINK PAVLOVA BASE
4 large egg whites, at room temperature
1 cup (200g) caster sugar
1 tsp white vinegar
1 tsp cornstarch
1 tsp vanilla extract
A drop of pink or rose gel food coloring (optional)

FOR THE RHUBARB FILLING
5 stalks of rhubarb, trimmed and cut into 2-inch batons
1/2 cup (100g) granulated sugar
1/2 cup (120ml) water
1–2 tsp rosewater, to taste

FOR THE WHIPPED CREAM
1 cup (240ml) heavy cream
2 tbsp powdered sugar (optional)
1/2 tsp vanilla extract

Directions

1. I preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper.
2. I beat the egg whites until soft peaks form, then gradually add the caster sugar a spoonful at a time until glossy stiff peaks develop.
3. I gently fold in the vinegar, cornstarch, vanilla, and food coloring if using.
4. I spoon or pipe the meringue into a round shape on the baking sheet, creating a slight well in the center.
5. I bake for 60–70 minutes, then turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
6. For the rhubarb filling, I combine the rhubarb, sugar, and water in a saucepan and simmer gently until the rhubarb is tender but still holds its shape.
7. I remove from the heat and stir in the rosewater to taste. I let it cool before using.
8. I whip the cream with powdered sugar and vanilla until soft peaks form.
9. Just before serving, I top the pavlova base with the whipped cream and spoon the rhubarb filling over the top.

Servings and Timing

This recipe makes about 6 to 8 servings. Preparation takes 20 minutes, baking takes 1 hour, and cooling plus assembly adds another hour, so the total time is about 2 hours and 20 minutes.

Variations

Sometimes I add strawberries or raspberries along with the rhubarb for extra flavor and color. I also like infusing the whipped cream with a hint of orange or lemon zest. For a different floral note, I swap the rosewater with orange blossom water. If I want a more dramatic look, I shape the meringue into individual mini pavlovas instead of one large base.

Storage/Reheating

I keep the pavlova base in an airtight container at room temperature for up to 2 days before assembling. Once topped with cream and rhubarb, I store leftovers in the refrigerator and eat them within 1 day since the meringue softens quickly. I don’t reheat pavlova—it’s best served fresh.

FAQs

Why did my pavlova crack?

It’s normal for pavlova to crack slightly, but baking it low and slow helps minimize this.

Can I make the base ahead of time?

Yes, I prepare the meringue base a day or two in advance and store it in an airtight container.

Do I need to peel rhubarb before cooking?

No, I leave the skin on since it softens when cooked and helps keep the pretty pink color.

How do I know when the pavlova is done?

The outside should be crisp, and the inside slightly chewy. I tap gently—it should sound hollow.

Can I reduce the sugar in the meringue?

No, the sugar is essential for structure, but the tart rhubarb balances the sweetness.

What can I use instead of rosewater?

I sometimes use orange blossom water or simply leave it out for a classic rhubarb flavor.

Can I make mini pavlovas instead?

Yes, I pipe smaller rounds and bake them for about 40–45 minutes.

Why did my pavlova collapse?

It may have cooled too quickly. I always let it rest in the oven with the door ajar.

Can I use frozen rhubarb?

Yes, but I drain excess liquid after cooking so the filling isn’t watery.

How long can I keep leftovers?

Once assembled, I keep them in the fridge for up to 1 day, but the texture is best fresh.

Conclusion

This rhubarb pavlova with rosewater is a beautiful and refreshing dessert that I love to serve in the spring and summer. With its crisp meringue, fragrant rhubarb filling, and soft cream, it’s a delicate balance of flavors and textures that always delights.

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