Cider-poached rhubarb pavlova in a bowl on a table surrounded by purple lilacs.
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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
Course: Dessert
Cuisine: Australian, Canadian
Keyword: rhubarb pavlova, poached rhubarb, lilac whipped cream
Author: Kathy Jollimore


  • 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!