Mini Strawberry Rhubarb Pavlovas

By Mary Berg
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Strawberries and rhubarb are a classic combination, add in pillow-like meringue, and it's true perfection. Topped with whipped cream and toasted almonds, these pavlovas are light and airy and oh so perfect to impress your next dinner party guests. 




  • ½ cup (100 g) sugar
  • ½ teaspoon (1.25 g) cornstarch
  • 2 (70 g) egg whites
  • ¼ teaspoon (1 g) kosher salt
  • ½ teaspoon (2.5 ml) vanilla extract


  • 1 cup strawberries, quartered
  • 1 cup chopped rhubarb
  • 2 tablespoon (30 ml) dry white wine or water
  • ¼ cup + 1 tablespoon (50 g + 12.5 g) granulated sugar, divided
  • 1 cup (250 ml) 35% cream
  • 1 teaspoon (5 ml) vanilla extract
  • 2 tablespoons toasted almonds, slivered


For the Meringues 

  1. To make the meringues, preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a small bowl, stir together the sugar and cornstarch and set aside.
  3. Wipe a metal, glass or ceramic bowl out with a paper towel and add in the egg whites and salt.
  4. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture.
  5. Whip in the vanilla and using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each.
  6. Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes. Set aside for serving. 

For the Toppings 

  1. Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and ¼ cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes or until the fruit starts to break down and becomes jammy.
  2. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble.

Time to Serve!

  1. Just before serving, whip the cream using the hand mixer with the remaining 1 tablespoon of sugar and vanilla extract.
  2. To serve, dollop whipped cream in the centre of each pavlova and top with the fruit and a scattering of toasted almonds. Enjoy!

NOTE: To get ahead, the meringues can be made up to two weeks in advance and the fruit can be prepared up to one week in advance. Leftover meringues will keep in a sealed container for up to two weeks at room temperature.

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