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Rhubarb Pavlova with Rosewater

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This rhubarb pavlova with rosewater is an elegant dessert with a crisp, chewy meringue base, fragrant rhubarb filling, and soft whipped cream. The floral rosewater enhances the tart rhubarb, creating a refreshing yet indulgent treat.

Ingredients

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)

5 stalks 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

1 cup (240ml) heavy cream

2 tbsp powdered sugar (optional)

1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
  2. Beat egg whites until soft peaks form. Gradually add caster sugar, a spoonful at a time, until glossy stiff peaks develop.
  3. Fold in vinegar, cornstarch, vanilla, and food coloring if using.
  4. Spoon or pipe meringue into a round shape on the baking sheet, creating a well in the center.
  5. Bake for 60–70 minutes. Turn off oven and let pavlova cool completely inside with the door slightly ajar.
  6. For filling: combine rhubarb, sugar, and water in a saucepan. Simmer gently until tender but still holding shape.
  7. Remove from heat, stir in rosewater to taste, and let cool.
  8. Whip cream with powdered sugar and vanilla until soft peaks form.
  9. Just before serving, top pavlova base with whipped cream and spoon rhubarb filling over the top.

Notes

Add strawberries or raspberries with rhubarb for extra flavor and color.

Infuse whipped cream with citrus zest for brightness.

Swap rosewater with orange blossom water for a different floral note.

Shape into mini pavlovas for individual servings (bake 40–45 minutes).

Best served fresh after assembly since meringue softens quickly.

Nutrition

Find it online: https://justsosavory.com/rhubarb-pavlova-with-rosewater/