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Christmas pavlova with rhubarb on marble board

Christmas Pavlova with Baked Rhubarb

The Home Cook's Kitchen
The very best spiced Christmas pavlova. Perfect for a winter dessert, this spiced pavlova brings the best of the all the flavours of winter!
5 from 13 votes
Prep Time 15 mins
Cook Time 1 hr
Resting Time 3 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine Australian
Servings 6 people
Calories 403 kcal

Equipment

  • Hand beaters or stand mixer
  • Round oven tray
  • Spatula
  • Bowl for seperating eggs
  • Measuring cups
  • Baking paper

Ingredients
 

Spiced Pavlova

  • 6 egg whites at room temperature
  • 1 1/2 cups white sugar castor sugar if you have it
  • pinch salt
  • 3 tsp cornflour/corn starch
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1/4 tso ground cardamom
  • 1/2 tsp ground all spice
  • 1/2 tsp ground cinnamon

Baked Rhubarb

  • 500 g rhubarb cut into long pieces
  • 1/4 cup sugar
  • 1 tbsp lemon zest zest of one lemon
  • 1 cup cream for whipping

Instructions
 

  • Preheat oven to 300F/150C
  • Get a piece of paper towel and soak it in a little vinegar. Wipe your bowl and whisk clean with the vinegar.
  • Whisk the egg whites in your bowl on medium until stiff peaks appear.
  • Add the salt and whisk for 30 seconds.
  • Gradually add the sugar to the egg whites, 1/4 of a cup at a time. Whisk for 1 minute after each addition.
  • After your final 1/4 cup of sugar is added, whisk on high for 3 minutes. The mix will be thick and glossy.
  • Test to see if the sugar is dissolved - get a small piece of meringue and rub it between your thumb and index finger. If you can still feel the grainy sugar, whisk for a few minutes longer.
  • Add the cornflour, vinegar, vanilla essence and spices.
  • Whisk again until just combined.
  • Line a 12" round pizza tray with a piece of baking paper/parchment paper cut into a circle. 
  • Start scooping out the meringue mixture, forming a circle roughly 8-9" in diameter.
  • Use a spatula, to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of the pavlova. Make a small indent on the top of the pavlova.
  • Reduce oven temperature to 250F/120C and place pavlova in the oven on the middle shelf.
  • Cook for 1 hour to 1 hour and 15 minutes. Turn on oven light to see the pavlova. The pavlova should be lightly browned. If you have to, quickly open the oven door and touch the pavlova. It should be dry to the touch.
  • Turn off the oven, and leave the pavlova in the oven with the door closed for 3 hours until the pavlova is cooled down. Remove from oven and place on your serving dish. Cut the excess paper from the pavlova.

Baked Rhubarb

  • Wash your rhubarb, then cut it into 5cm/2" long pieces.
  • Place it in a baking tray and sprinkle over the sugar and lemon zest. Shake the pan.
  • Cover with foil and bake for 15 minutes. Remove from oven and take away the foil. Bake a further 5 minutes. Rhubarb should be tender and still in shape.
  • To serve the pavlova, whip your cream and add a 1/2 tsp of vanilla bean paste (optional). Spread the cream on the top of the pavlova, then carefully place the cooked rhubarb on top.
  • Serve! Best enjoyed straight away.

Nutrition

Calories: 403kcalCarbohydrates: 65gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 54mgSodium: 69mgPotassium: 319mgFiber: 2gSugar: 60gVitamin A: 668IUVitamin C: 8mgCalcium: 100mgIron: 1mg
Keyword Christmas Pavlova, Pavlova, Spiced Pavlova
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