Impress guests with these miniature Rhubarb Pavlovas that boast an airy base with a luscious fruit compote topping.
Rhubarb Pavlovas
MAKES 6
Ingredients
- 3 large egg whites
- ⅛ teaspoon cream of tartar
- ¾ cup sugar
- Rhubarb Compote (recipe follows)
Instructions
- Preheat oven to 250°. Line a baking sheet with parchment paper. Using a pencil, draw 6 (3-inch) circles on parchment; turn parchment over.
- In a large bowl, beat egg whites and cream of tartar with a mixer at medium speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon mixture onto drawn circles on parchment.
- Bake 1 hour. Turn oven off, and let meringues stand in oven with door closed for 8 hours.
- Spoon Rhubarb Compote into center of each pavlova. Serve immediately.
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Rhubarb Compote
Ingredients
- 6 cups chopped rhubarb
- 1 cup sugar
- ¼ teaspoon vanilla bean paste
- ⅛ teaspoon ground ginger
Instructions
- In a large saucepan, stir together rhubarb and sugar. Let stand at room temperature until rhubarb releases some of its liquid, about 10 minutes.
- Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat; stir in vanilla bean paste and ginger. Let cool completely before using.
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