This is one of those puddings that I wish I had created years ago. It’s heavenly. What a dreamy combo. Tart, yet sweet rhubarb with creamy coconut and fresh strawberries all set on a crisp yet pillowy pavlova..completely and utterly delicious. Pavlova is always a delight if you ask me, but this rhubarb, coconut and strawberry pavlova takes it to the next level.
I love pavlova. It falls into the category of puddings where people are always incredibly impressed when you appear clutching one, as they assume they are very difficult to make. BUT! they are super easy to make…ssssssh. Don’t tell anyone will you?!
They are so simple to make, and you can make them in advance as long as you keep them in an air tight container once they have cooked and cooled. I always make them the night before I want to eat it, then leave them to cool completely in the oven overnight. Because that’s what my mama does…so it must be right.
I love how you can play around with the toppings of pavlovas to make completely different puddings. They are naturally gluten free which is great, and I’ve made mine dairy free by using whipped coconut cream to top mine. Although they are also gorgeous with whipped cream, creme fraiche or sour cream with a liberal sprinkling of icing sugar.
This flavour combination came to me in a dream and I just had to make it. I couldn’t believe I hadn’t thought of it before…I tested it out for a dinner party at the weekend and it was so good (bighead?) I had to recreate it for my mama for Mother’s Day, as she loves pavlova.
So without further ado, here it is:
- 4 egg whites
- 250g caster sugar
- 2 cans coconut milk, chilled in the fridge
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- pinch of Maldon sea salt
- 1 bunch of rhubarb
- 2 oranges, juiced
- 1- 2 tablespoons of maple syrup depending on tartness of rhubarb
- 1 teaspoon of vanilla
- handful of strawberries
- mint sprigs
- handful of roughly chopped pistachios
- Preheat the oven to 150C (130C fan)
- Line a large baking tray with baking parchment
- I have to admit I have never made a pavlova without an electric whisk, so props to you if you attempt it. In the bowl of a mixer pour the egg whites and whisk until they form stiff peaks.
- Slowly add the sugar tablespoon by tablespoon. You need to do this nice and slowly, it should take about 5 minutes, to ensure your pav doesnt turn out grainy.
- Spoon the mix onto the baking tray and swoosh round into the shape of a circle. Use a spoon to make the centre of the pavlova slightly lower than the edges, so you will have space for all your delicious topping.
- Bake for 1 hour 15 minutes. Then turn the oven off and leave to cool completely, preferably over night.
- Now poach the rhubarb. Chop the rhubarb into pieces about the length of your thumb. Pop into a heavy based pan and add the orange juice. The rhubarb should be covered by the juice, if not add some more or you can top up with some water. Add the maple syrup (a little at a time, and can taste as you go along to adjust), and the vanilla and then turn the heat on. Bring to the boil by which point the rhubarb should be soft when you poke it with a knife but still holding it’s shape. Leave to cool completely in the liquid before popping in the fridge until you need it.
- Scoop the hard cream from the cans of coconut and whisk (easiest with an electric whisk) until light and fluffy and delicious. Add the maple syrup, vanilla and salt. Refrigerate until you need it.
- Then when ready to serve, scoop on the coconut cream and spread it out evenly.
- Scatter the rhubarb over the pavlova (don’t pour the juice over or you will end up with a soggy mess…i like to drizzle some over just before serving, and the remainder I like to warm up and drink standing up in my kitchen preferably late at night in my pyjamas….yes, I’m kind of wild like that. or it makes the most sensational jelly…coming soon)
- Adorn with strawberries, mint and the chopped pistachios. Drizzle over a little of the poaching liquid just before serving and then take to the table, hopefully to rounds of applause.
Hope you love this. Don’t forget to tag me in your creations, it really makes my day to see you cooking my recipes @madebymargie.