Cider-Poached Rhubarb Pavlova With Lilac Whipped Cream
Tart, spring rhubarb is roasted in the oven with hard apple cider until tender, then showcased on mini-meringue shells with lilac sugar whipped cream.
Prep Time20 mins
Cook Time30 mins
- 6 stalks rhubarb cut into pieces
- 1/2 cup sugar
- 1/4 cup hard apple cider
- 1 cup heavy cream
- 1/4 cup lilac sugar
- 8 mini meringue shells see note
- Lilac blossoms for garnish
Preheat oven to 400ºF. Combine rhubarb pieces, 1/2 cup of sugar, and hard apple cider in an oven-safe dish. Cover with foil and bake until rhubarb is tender, about 20 minutes. Set aside to cool, reserving syrup.
In a stand mixer, or with handheld beaters, whisk heavy cream with lilac sugar until medium to stiff peaks form.
To assemble rhubarb pavlovas top each mini-meringue shell with cider-poached rhubarb and reserved syrup. Top with a generous dollop of lilac whipped cream.
Make your lilac sugar a few days in advance for more pronounced lilac flavour and aroma.
Use store bought pavlova shells to make your life easier!