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Celebrate spring with Rhubarb and Rosewater Pavlova, a Spring Dessert Delight that’s as beautiful as it is delicious! This elegant dessert features a crisp meringue shell with a marshmallow-soft center, topped with tart poached rhubarb, floral rosewater syrup, and fluffy whipped cream. Perfect for brunches or special occasions, it’s a light, showstopping treat that’s easier to make than it looks.

Why You’ll Love Rhubarb and Rosewater Pavlova

Rhubarb and Rosewater Pavlova shines as a Spring Dessert Delight:

Stunning Presentation: A bakery-worthy centerpiece for any table.
Balanced Flavors: Tart rhubarb, floral rosewater, and sweet meringue.
Surprisingly Simple: Patience, not perfection, is the key.
Seasonal Star: Highlights spring’s fleeting rhubarb season.
I adore this Spring Dessert Delight for its delicate beauty and crowd-pleasing charm!

Ingredients for Rhubarb and Rosewater Pavlova

Here’s what you’ll need for Rhubarb and Rosewater Pavlova (serves 6–8):

Pavlova:

4 large egg whites, room temperature
1 cup granulated sugar
1 tsp white vinegar
1 tsp cornstarch
1 tsp vanilla extract
1–2 drops pink food coloring (optional)

Poached Rhubarb:

4 stalks fresh rhubarb (about 12 oz), cut into 2-inch pieces
½ cup granulated sugar
½ cup water
1 tsp rosewater

Whipped Cream:

1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Ingredient Tips:

Egg Whites: Room temperature for maximum volume; ensure no yolk traces.
Rhubarb: Choose firm, vibrant stalks; trim ends before cutting.
Rosewater: Use sparingly to avoid overpowering floral notes.
Sugar: Granulated for meringue; powdered for smooth cream.
Vinegar: Stabilizes meringue; white wine vinegar works too.

Directions for Rhubarb and Rosewater Pavlova

Let’s create this stunning Rhubarb and Rosewater Pavlova!

Preheat Oven

I preheat the oven to 250°F (120°C). On parchment paper, I trace an 8-inch circle, flip it over, and place it on a baking sheet.

Make Meringue

In a clean, grease-free bowl, I beat 4 egg whites with a hand mixer on medium until soft peaks form, about 2 minutes.
I gradually add 1 cup granulated sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form, about 8–10 minutes.
I fold in 1 tsp vinegar, 1 tsp cornstarch, 1 tsp vanilla, and 1–2 drops pink food coloring (if using) until just combined.

Shape Pavlova

I spoon the meringue onto the parchment circle, shaping it into a high mound with a slight dip in the center.
I swirl the sides with a spoon for texture.

Bake

I bake for 1 hour 15 minutes, until the outside is crisp.
I turn off the oven, crack the door, and let the pavlova cool completely inside, about 2 hours.

Poach Rhubarb

In a wide saucepan, I combine ½ cup sugar and ½ cup water, simmering over medium until dissolved.
I add 4 rhubarb stalks, cooking for 5–6 minutes until tender but not mushy.
I remove with a slotted spoon and cool on a plate.
I stir 1 tsp rosewater into the syrup and set aside.

Whip Cream

In a chilled bowl, I whip 1 cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla until soft peaks form, about 2–3 minutes.

Assemble

I place the cooled pavlova on a serving plate.
I spread half the poached rhubarb over the center, top with whipped cream, then add the remaining rhubarb.
I drizzle with rosewater syrup and garnish with reserved rhubarb pieces.

Nutrition

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 2 hours
Total Time: ~3 hours 35 minutes
Servings: 6–8
Calories: ~280 kcal per serving (based on 8 servings)
Macros per Serving: 40g carbs, 3g protein, 12g fat, 2g fiber

Variations for Rhubarb and Rosewater Pavlova

Try these twists on Rhubarb and Rosewater Pavlova:

Berry Bliss: Add fresh strawberries or raspberries for a colorful Spring Dessert Delight.
Citrus Zest: Mix 1 tsp orange zest into the cream for brightness.
Nutty Crunch: Sprinkle 2 tbsp toasted almonds over the top for a Spring Dessert Delight with texture.
Mini Pavlovas: Shape into 6 small nests for individual servings.
Lemon Twist: Replace rosewater with 1 tsp lemon extract in the syrup.

Serving Ideas:

Pair with Layla Cooks’ Healthy Sticky Cinnamon Roll Baked Oatmeal for a spring brunch.
Serve with herbal tea or sparkling wine for an elegant Spring Dessert Delight.
Present on a cake stand for a showstopping centerpiece.

Storage

I store Rhubarb and Rosewater Pavlova assembled for up to 4 hours in the refrigerator to maintain crispness. For longer storage, I keep the pavlova base in an airtight container at room temperature for up to 24 hours, and store poached rhubarb and whipped cream separately in the fridge for up to 2 days. I assemble just before serving to prevent sogginess. The rhubarb syrup can be refrigerated for up to a week.

FAQs About Rhubarb and Rosewater Pavlova

Here are some common questions about this recipe:

Why did my pavlova collapse?
A collapsed pavlova often results from under-whipped egg whites, adding sugar too quickly, or opening the oven during baking. Ensure stiff peaks form and cool slowly in the oven.

Can I use frozen rhubarb?
Yes, but thaw and pat dry before poaching to avoid excess liquid. Frozen rhubarb may soften faster, so check after 4 minutes.

How do I prevent the meringue from cracking?
Some cracks are normal. To minimize, cool the pavlova gradually in the oven with the door ajar, and avoid sudden temperature changes.

Can I make this pavlova ahead of time?
Yes, bake the pavlova base up to 24 hours ahead and store in an airtight container. Poach rhubarb and whip cream a day in advance, then assemble before serving.

Can I substitute rosewater?
If rosewater isn’t available, try 1 tsp vanilla extract or orange blossom water in the syrup for a different floral note.

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Conclusion

This Rhubarb and Rosewater Pavlova is one of those recipes that turns ordinary ingredients into something with presence. If this feels like something you’d love to serve for a spring table, pin it now to your seasonal dessert board and save it for later.