Strawberry-Rhubarb Pavlovas with Rose

Delightful pavlovas with a crispy exterior and marshmallowy inside, topped with a harmonious strawberry-rhubarb mixture and floral notes of rose water.

By @csaffitz

Original recipe source

Cook time: 240 minutes

Servings: 8

Ingredients

• 6 large egg whites room temperature
• 0 kosher salt
• 1 cup granulated sugar
• 1.75 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 0.75 cup granulated sugar
• 0.25 cup dry white wine for poaching
• 0 kosher salt
• 0.5 lemon juiced
• 0.5 vanilla bean split lengthwise
• 1 pound rhubarb
• 1 pound strawberries hulled, sliced
• 0.5 teaspoon rose water
• 2 cups heavy cream

Instructions

1. Preheat the oven and prepare the pans.
2. Make the meringue.
3. Form the meringues.
4. Bake the meringues.
5. Poach the rhubarb.
6. Macerate the strawberries.
7. Whip the cream.
8. Assemble the Pavlovas.