Rhubarb Pistachio Pavlova

Rhubarb pistachio Pavlova is an impressive Spring dessert made from stacked pistachio meringue layers with ground pistachios topped with deliciously tangy stewed rhubarb.

This rhubarb pistachio meringue stack is quite the spectacle and makes a great statement dessert for dinner parties or special occasions. A four-tier pavlova with pistachio and rhubarb is a dessert to feed a crowd and always goes well with guests!

Jump to:

• Why this is the best recipe
• What is the difference between rhubarb and forced rhubarb?
• Ingredients
• Instructions
• Top tip
• Wine pairing for rhubarb pistachio pavlova
• Expert tips for making meringue
• Substitutions and serving suggestions
• Equipment
• Storage
• FAQ
• Other dessert recipes
• Recipe Card

Why this is the best recipe

1. It's tasty: The pistachio meringue is sweet, crisp, and nutty and pairs so well with the tartness of the stewed pink rhubarb and decadent thick whipped cream. The stewed rhubarb releases water as it cooks, making a deliciously sweet rhubarb syrup you can use as a sauce.
2. It's make ahead: Meringue-based desserts are always a brilliant option for busy home cooks as you can make them ahead of time and store them until you need them and assemble them quickly at the last minute.
3. It's so pretty: The biscuity layers of pistachio meringue, thick whipped cream, bright pink stewed rhubarb, and green pistachio nuts on top make this dessert so colorful and pretty as well as tasty.

Also, this rhubarb pistachio pavlova is naturally gluten-free as it does not contain any all-purpose flour. Instead, we fold ground pistachio meal into a meringue mixture and bake it in meringue disks.

What is the difference between rhubarb and forced rhubarb?

Rhubarb is a vegetable with a very tart (sour) taste and a fibrous crunchy texture similar to celery. It's an excellent source of fiber and vitamin K₁. Forced rhubarb is rhubarb that has been grown in bins so that it is completely shut off from sunlight. This prevents it from producing chlorophyll and also means the glucose normally used to grow leaves stays in the stems. This means that forced rhubarb is sweeter than normal rhubarb, making it ideal for desserts.

Ingredients

There are a few elements to making this decadent dessert recipe, but the good news is that it can all be done in advance and assembled at the last minute. Oven planning is the main thing to get right, as we need it for a few things. Also, meringue tastes best when it is left to dry out inside the oven as the oven cools, so do try and factor this in.

Pistachio meringue

1. Egg whites: Use room temperature eggs for meringue, and if possible, separate them the day before to age them, as aged egg whites make the best meringue. But take extreme care not to get any yolk in the egg white.
2. Fine granulated sugar: Caster or fine white sugar is the best for making meringue.
3. Ground pistachio nuts: You can either use store-bought pistachio flour (also known as pistachio meal or ground pistachios) or make your own by shelling, gently roasting, and blending. Due to the process involved, buying ready-made pistachio flour is expensive, but it does save you a lot of time!
4. White wine vinegar: I do not put vinegar in my meringue mix like in some recipes; however, I always recommend wiping the bowl and whisk attachment with vinegar before making it for the best results.
5. Salt: It might seem odd to put salt in meringue, but it works as a flavor enhancer and helps bring out the pistachio flavor.

Stewed rhubarb

1. Forced rhubarb: Forced rhubarb is in season in Spring time and is normally available in grocery stores around this time.
2. White granulated sugar: Forced rhubarb has natural sweetness, but we need a little extra to soften it as it is still quite tart!
3. Orange juice and zest: You do not need to add water to the rhubarb as it already contains its own. However, I like to squeeze over fresh orange juice and zest to add citrus zing and extra sweetness.

Filling and garnish

1. Heavy cream: Thick and decadent whipped cream sandwiches the pavlova stack together and slightly softens it, making the meringue chewy and crunchy all at once.
2. Pistachio nuts: Chopped pistachio nuts give some added crunch, and nutty flavor to the dessert and are sprinkled over the top to garnish.

See the recipe card at the bottom of this post for the quantities and full step-by-step instructions.

Instructions

If you cannot find ground pistachio nuts in stores or online (try Amazon), then you can make them yourself. Roast the same weight of shelled unsalted pistachio nuts on a baking tray for 5-10 minutes and then blend in a food processor. Then, blanch in boiled water for a few minutes, drain and rub between your fingers to remove the skins.

Stewed rhubarb

1. Preheat oven to 150 degrees Celsius/300 degrees Fahrenheit.
2. Cut the rhubarb into 1-inch pieces and place in an oven-proof dish.
3. Sprinkle the sugar over the top, and grate/squeeze over the orange zest and juice.
4. Bake rhubarb in the oven for 20 minutes or until it is tender and a knife goes in easily.
5. Remove and allow to cool, then store until needed. Do not drain, be sure you reserve the syrup.

How to make pistachio meringue

1. Preheat the oven to 160 degrees Celsius / 320 degrees Fahrenheit and prepare four baking trays lined with parchment paper.
2. Whip egg whites using an electric hand whisk or food processor until they go opaque white and reach stiff peaks.
3. Gradually add the sugar whilst continuing to whisk until it is all incorporated and the meringue mixture is glossy and white.
4. Fold in the ground pistachio nuts and a pinch of finely ground salt with a rubber spatula to avoid knocking out too much air.
5. Spread round, flat disks of pistachio meringue onto each baking sheet.
6. Bake the pistachio pavlova layers in the oven for 20 minutes, then turn the oven off and allow it to cool completely before opening it to allow the meringue to dry out.

Assembling rhubarb pistachio pavlova

1. Whip heavy cream until it is thick and gloopy enough to stay still but not stiff, and chop pistachio nuts into small pieces.
2. Layer the meringue. Place a pistachio meringue pavlova layer on a serving platter and spread whipped cream over the top right to the edges. Lay another meringue disk on top, and repeat.
3. Place the stewed rhubarb on top of the cream using a slotted spoon. Sprinkle the rhubarb pistachio pavlova stack with chopped pistachio nuts. Just before serving, pour over the rhubarb syrup/cooking liquid as an extra sauce that tastes delicious with the other flavors.

Wine pairing for rhubarb pistachio pavlova

Serve rhubarb and pistachio pavlova with a Beaumes-de-Venise wine, which is a Muscat from the Rhone Valley in France. It's a fortified wine that will stand up to the strong and sweet flavors.

Expert tips for making meringue

1. Clean all of your utensils first: Any residual fat on utensils or in the mixing bowl will result in a failed meringue, so clean them again before you begin.
2. Wipe out the bowl and the whisk attachment with vinegar: Vinegar stabilizes the egg whites whilst whisking, so having a residual amount on the whisk attachment and bowl surface will help you out.
3. Use older eggs: If possible, buy your eggs ahead of time, and don't use the freshest eggs for meringue.
4. Take care separating the eggs: The meringue will fail if any yolk gets into the egg white, so use caution when cracking your eggs to separate them. Tap them on a flat surface rather than a sharp edge, as this can split the yolk.
5. Use room-temperature eggs: Always use room-temperature eggs in baking. Using cold eggs to make meringue will affect the specified baking time in the recipe, which can affect results.
6. Bake at the right temperature: Preheat your oven and use an oven thermometer to ensure it is at the correct temperature.
7. Let it dry out: Turning the oven off and allowing the meringues to dry out inside as it cools will give the best results.

Substitutions and serving suggestions

You can adapt this rhubarb pistachio pavlova recipe to suit you in a few ways. I love making meringue with pistachio nuts, but you can also use ground hazelnuts instead for another delicious nutty taste.

Want to make this pistachio pavlova dessert outside of rhubarb season? Top it with other fruit like fresh raspberries, strawberries, or blueberries.

Love pistachio desserts? Try this Italian pistachio cake with white chocolate buttercream.

Equipment

You will need a large mixing bowl and electric hand whisk, plus several oven trays or cookie sheets and parchment paper.

Storage

Store leftover rhubarb pistachio pavlova in the fridge in an air-tight container or covered with plastic food wrap. The meringue will soften the longer it is in contact with the cream, so bear in mind that it will not taste as crisp.

The Pistachio flavor meringue base layers can be frozen once completely cooled to defrost and make this elegant rhubarb dessert at a later date. Double wrap in plastic food wrap and aluminum foil to protect it from freezer burn.

FAQ

Other dessert recipes

Looking for other recipes like this? Try these:

Recipe Card