Pavlova with Rhubarb and Pistachios

By Martha Stewart (16,118 recipes)
Pavlova with Rhubarb and Pistachios

Description

It’s hard to believe that a dessert this elevated is made from such basic ingredients: sugar, egg whites, and vanilla. It is also a lovely study in contrasts: the delicate, crisp exterior; the ephemeral interior; and here, soft, sweet-tart rhubarb and c

Ingredients

  • 1 1/2 cups heavy cream
  • 1 3/4 cups sugar, divided
  • 1 pound rhubarb, trimmed and sliced on the bias into 2-inch pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon), divided
  • 1 teaspoon pure vanilla extract
  • 1/4 cup water
  • 4 large egg whites, room temperature
  • Chopped roasted unsalted pistachios, for garnish
  • Coarse salt

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  • Prep Time
  • Yield
  • servings:10

Instructions

Read the preparation instructions at Martha Stewart


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