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Light Strawberry Rhubarb Pavlova with Vanilla Bean Chantilly

Light Strawberry Rhubarb Pavlova - featured image
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A light and airy pavlova featuring a crisp meringue shell with a marshmallow-soft center, topped with tart rhubarb compote, fresh strawberries, and a luscious homemade vanilla bean Chantilly cream. Perfect for spring and summer gatherings, this dessert is indulgent yet refreshing.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (super fine if available)
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 2 cups rhubarb, chopped into 1/2 inch pieces (fresh or frozen)
  • 1/3 cup (65g) granulated sugar (adjust to taste)
  • 1/4 cup (60ml) water
  • 1 teaspoon lemon zest (optional)
  • 1 1/2 cups fresh strawberries, sliced
  • 1 tablespoon sugar (optional)
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla bean paste or seeds scraped from 1 vanilla bean

Instructions

  1. Prepare the rhubarb compote: In a medium saucepan, combine chopped rhubarb, sugar, water, and lemon zest. Cook over medium heat, stirring occasionally, until rhubarb softens and mixture thickens slightly, about 10-12 minutes. Remove from heat and let cool completely.
  2. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle to guide pavlova shape.
  3. Whip egg whites in a clean, dry bowl on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, increasing to high speed. Beat until meringue is glossy and holds stiff peaks, about 7-10 minutes. Sugar should be fully dissolved.
  4. Fold in cornstarch, white vinegar, and vanilla extract gently using a rubber spatula.
  5. Spoon meringue onto parchment inside the circle. Smooth sides and create a slight well in the center for toppings.
  6. Bake pavlova for 1 hour and 15 minutes. Do not open oven door during baking. Turn off oven and let pavlova cool completely inside (overnight if possible).
  7. Make vanilla bean Chantilly cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla bean paste until soft peaks form. Avoid overbeating.
  8. Prepare strawberries: Toss sliced strawberries with sugar if desired and let macerate for about 10 minutes.
  9. Assemble pavlova: Transfer cooled pavlova to serving plate. Spoon rhubarb compote into center, layer macerated strawberries on top, and finish with a generous dollop of vanilla bean Chantilly cream.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid deflating meringue. Do not open oven door during baking to prevent cracks. Cool pavlova inside the oven for best texture. For dairy-free Chantilly, substitute heavy cream with whipped coconut cream. Pavlova base can be baked up to 2 days ahead and stored airtight at room temperature; assemble just before serving. Avoid reheating pavlova as it loses crispness.

Nutrition

Keywords: pavlova, strawberry pavlova, rhubarb dessert, vanilla bean Chantilly, meringue dessert, light dessert, gluten-free dessert, spring dessert, summer dessert

Find it online: https://twinkletaste.com/light-strawberry-rhubarb-pavlova-recipe-easy-homemade-vanilla-bean-chantilly-topping/