Rhubarb Fool Pavlova

Rhubarb Fool Pavlova

4.34 from 3 votes
Course Dessert
Cuisine Irish
Servings 6


  • 5 sticks rhubarb chopped
  • 3 tbsp. caster sugar
  • 1 orange juice
  • 1 tsp orange marmalade
  • 3 egg whites 90g
  • 180 g caster sugar
  • ½ tsp Cornflour
  • ½ tsp white wine vinegar
  • 450 ml cream
  • A few mint leaves optional
  • A few edible flowers optional


  • In a saucepan, over medium heat, melt the caster sugar with the rhubarb pieces, orange marmalade, and orange juice. Simmer for 5 minutes until the rhubarb starts to be fully softened. Remove from the heat. Stir a few times with a whisk to break the fibres if necessary or pulse once or twice in a food blender. Set aside to cool.
  • Meanwhile, prepare the pavlova. Preheat oven to 120C and Line a baking tray with parchment paper. Drawn the size of the pavlova with a pencil on the paper for guidance.
  • Place the egg whites into a spotlessly clean mixing bowl of food mixer and beat on full speed until stiffly beaten. Turn the speed of the mixer down and slowly add the sugar, adding just a little at a time.
  • When all the sugar has been incorporated, add the cornflour and vinegar, and give one final whisk on high speed until glossy and very stiff.
  • Pipe the meringue mixture on the prepared baking tray.
  • Bake in the oven for 1 hour until the meringue mixture is very firm to the touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar.
  • Remove from the oven and set aside until fully cooled.
  • Once ready to serve., in a large bowl, whip the cream until soft peak. Fold in the rhubarb compote to create a rhubarb fool. Transfer the mixture on the pavlova and decorate with extra compote, a few edible flours and mint leaves if desired.
Keyword irish, Kevin Dundon, Meringue, pavlova, rhubarb, spring

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