Rhubarb and Raspberry Pavlova Recipe

Rhubarb and Raspberry Pavlova Recipe

An easy to make show stopping dessert that will brighten up any dinner party; layers of meringue, chantilly cream, rhubarb compote, fresh raspberries and freeze dried raspberries.I love pavlova – a sophisticated version of Eton Mess – meringue, fresh whipped Chantilly cream and fresh fruit that is light, sweet and delicious. I like to add some acidity and I find a rhubarb compote is the perfect complement to the sweetness of the meringue and I also don’t add a lot of confectioner’s sugar to the Chantilly cream.

It’s extremely easy to make and a definite showstopper for dessert at a dinner party. Last night I made it for a mid-week dinner party and shaped the meringue in the shape of a heart.  I piled raspberries high with a rhubarb compote and crispy freeze dried raspberry dust. This would make the perfect dessert for a Valentine’s supper.

In the past I have made it for Christmas and shaped the meringue in a large circle for a delicious and pretty wreath – adding mint leaves and red raspberries and strawberries for a festive holiday desert.


  • 600g Bakers sugar
  • 300g free-range organic egg whites (approx 10)
  • 1 tsp vanilla paste or extract
  • 4-5 sticks of rhubarb
  • 1/4 cup of water
  • 2 tablespoons bakers sugar
  • 2 cups Heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 1 tablespoon vanilla paste
  • 2 tablespoons cognac (optional)
Read the whole recipe on Ladles and Jellyspoons