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Rhubarb Pavlovas on blue and white china

Rhubarb Pavlovas

MAKES 6
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Ingredients Method

Ingredients
  

  • 3 large egg whites
  • 1/8 teaspoon cream of tartar
  • ¾ cup sugar
  • Rhubarb Compote recipe follows

Method
 

  1. Preheat oven to 250°. Line a baking sheet with parchment paper. Using a pencil, draw 6 (3-inch) circles on parchment; turn parchment over.
  2. 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.
  3. Bake 1 hour. Turn oven off, and let meringues stand in oven with door closed for 8 hours.
  4. Spoon Rhubarb Compote into center of each pavlova. Serve immediately.