Mini Raspberry Rhubarb Pavlovas
search

Mini Raspberry Rhubarb Pavlovas

Mini Raspberry Rhubarb Pavlovas
Mini Raspberry Rhubarb Pavlovas
This image courtesy of thebakerchick.com

Crisp and light, these Mini Raspberry Rhubarb Pavlovas will add a hint of summer to your day. This pavlova recipe is super simple to whip up because it's made with easy-to-find ingredients. Each mini pavlova has three luscious layers: raspberry rhubarb compote, pavlova, and whipped cream. The raspberry rhubarb compote is both sweet and tart from ingredients like raspberries and lemon juice. But don't let this mini cake recipe intimidate you; you can assemble this dessert in a jiffy, making tiny masterpieces come alive before your eyes.

Makes6 Pavlovas

Cooking Time55 min

Cooking MethodOven

Difficulty Level

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Pavlovas are great to serve at dinner parties. They are easy to make and guests always seem impressed with the taste and presentation. I make them with a variety of fruit, usually depending on what I have on hand, although berries work the best. I make them in single portions next.

These would be great for a dinner party. I think strawberry would be good with the rhubarb too. If you can't find super fine sugar, process your granulated sugar in a food processor for a few minutes. Also, egg whites beat better if allowed to come to room temperature before using.

I've always wanted to try making pavlova and this looks like the perfect recipe to try! I grow rhubarb in my backyard and always have an abundance so this is great way to make an elegant dessert with it! I'm wondering if you could substitute any other fruit besides rhubarb and raspberry with the same results? I also wonder if frozen rhubarb would work? Can't wait to try these!

I grow raspberries and rhubarb in my garden and this is such a great way to use some of the smaller slightly damaged fruit. I hate waste and am always looking for ways to use fruit and veg that are damaged or past their best. Do you think these would be too tart if I used rhubarb on its own? Might be a nice balance to the sweet meringue.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Cake"



Close Window