Rhubarb Strawberry Pavlova with Cardamon Skyr Cream

Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0551

Peonies, scoops of ice cream, dances through the sprinkler, warm summer rains and juicy strawberries. All the things that are making summer a blast for us here in Weimar. Those end of year exams are done and dusted for my son, my last workshops and events for the first half of the year are under the belt and we are gearing towards summer break in just under a week.

As the summer lull has started to spread over us we find ourselves easing into a more relaxed routine. It’s funny how automatically our brain and body simply adjusts to this new routine. We spend afternoons in town walking through the shady pedestrian cobblestoned streets with no particular destination. Weimar in the summers is beautiful and … rather quaint. Street musicians fill the air with music – vibes of cello in one corner and the booming of a trumpet in the other corner. Summer also means tourists – tourists in packs - who descend upon Weimar and add to the unique flair this town is known for.

Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0516

Even the students at the university seem to come alive with the first warm rays of summer light. The campus buzzes with a vibe that only the summer semester can boast of. Short skirts, short shirts and short shorts, flip flops and sandals, sunglasses and sun screen, chit chat in the cafes and laughter in the hallways. Classes are taken outdoors, ateliers and workshops throw open their doors allowing access to research and art side by side. This vibe keeps Weimar young and exciting.

Strawberries-2016 by Meeta K Wolff-0498 Rhubarb by Meeta K Wolff-0515

Around the town the parks are dotted with flowers and picnic blankets – an easy game of Frisbee here or a lively soccer match there. Babies take wobbly steps on the gravel paths, while mothers chatter under the shade of a blooming tree. A pair stroll hand in hand along the stream that snakes through the town and – oh - those tourists again discover Goethe’s stately garden house.

A little further out of town the fields are wheat green or rape yellow with a sprinkle of red poppies and the air is heavy with the scent of summer – freshly cut grass, field flowers and barbecues.

Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0527

We make our way to the strawberry fields ready to pick baskets of the first strawberries – a ritual as the first strawberries are always the best and the sweetest. Before the baskets can be filled we jam handfuls of the juicy fruit into our mouths, fingers stained red and dripping. We compare our overflowing baskets arguing who gathered the most and whose basket is the heaviest.

Before we even leave the field my mind wanders through my mental recipe collection. Strawberry cake, strawberry mousse, strawberry ice cream – no none of the above. It has to be a special treat to honor the first strawberries and the last of the rhubarb I have sitting in the fridge. Nothing does it more than a royal pavlova. A delicate crunchy shell topped with a creamy, smooth, rich cream and piled high with the best of what summer provides.

Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0535

A pavlova it was. I love making meringues – there is something elegant but also something that always leaves everyone, including me in awe. I flavored both the meringue and the cream with a little pinch of cardamom. For the cream I use creamy Skyr with an addition of whipped cream to give it a bit of body. The rhubarb was preserved in a jar! Mainly to use over the next few months but also to add a tangy flavor yet a smoother texture to the pavlova – finally the first of the strawberries are topped for a burst of sweet flavor. MAKE IT!

Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0556

Recipe: Rhubarb Strawberry Pavlova with Cardamon Cream

By
Prep Time:
Total Time:
Serves: 6

 

Ingredients

    Meringues 
  • 4 egg whites
  • 220g caster sugar
  • 1/2 teaspoon ground cardamom

    Rhubarb Jam (Makes 5 x 340g jars)
  • 1kg forced rhubarb (untrimmed weight)
  • 900g jam sugar with added pectin
  • 100ml freshly squeezed orange juice

    Skyr Cream
  • 150 ml double cream, whipped
  • 200g Skyr (alternative thick Greek yogurt or mascarpone
  • 2 tablespoon coconut blossom sugar
  • 1/2 teaspoon ground cardamom

    Topping
  • 150g fresh strawberries sliced
  • 50 g pistachios, finely chopped

Method

  1. Make the rhubarb jam: Wash and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a bowl or a form, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave to rest overnight. This draws the juice from the rhubarb to make a sweet and thick jam. The following day, bring the mixture to the boil, stirring carefully. Boil rapidly for 5–6 minutes, then test for setting point (see "READ" below). Remove from the heat and rest for 5 minutes before pouring into warm, sterilized jars (see "READ" below). For the pavlova you will need about 1 jar - using a hand blender puree the rhubarb so that it has a thick consistency. Allow to rest and thicken further.
  2. Make the meringues: Preheat oven to 150C degrees. Line 2 baking trays with baking paper. Place egg whites into a clean bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar and cardamom, beating well between each addition. Beat until mixture is thick and glossy - this will take at least 5 minutes. Pipe swirls of the mixture onto baking trays then bake for 20-25 minutes or until crisp. Cool completely in the oven with the door ajar (see "READ" below).
  3. For the skyr cream: Gently mix together the whipped cream, skyr, icing sugar and cardamom. Refrigerate.
  4. Assemble the pavlovas: Spoon cream mixture into centers of meringues. Add a few teaspoons of the rhubarb jam, arrange with the fresh strawberries and sprinkle some pistachios. Arrange pavlovas on a serving dish and serve immediately.

READ:

Making meringues / pavlova for the first time? Don't forget to read my tutorial How to make the perfect Pavlova
It's all about the jam! Make sure you catch my big post on preserving summer in jellies, chutneys and jams with 101 tips on how to preserve including how to test for the setting point, sterilizing jars and several recipes.

Verdict

Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0543

This dessert symbolizes many of the highlights of summer but also of the perfect dessert. It is crunchy, creamy and absolutely fruity – not to mention easy to make and prepare some of the elements ahead of time. It makes a great party or elegant dinner dessert. The wonderful flavors of cardamom paired with the rhubarb jam and fresh strawberries harmonize truly magnificently – a bit earthy, slightly tangy and ravishingly sweet.

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More summer meringue desserts and treats from What’s for lunch, Honey?:

Black Forest Pavlova (0035) by Meeta K. Wolff Cherry Meringue Tart-0048-by Meeta K. Wolff Chocolate Pavlova (0009) by MeetaK
Black Forest Pavlova: Quark, Cherries, Kirsch & Chocolate Cherry Pistachio Meringue Tart Chocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries


Continue »

42 comments:

  1. Oh Meeta !! I have so much to learn from your pictures everytime I visit you. The styling is simple but yet conveys a lovely story. Love how the Pavlova looks overall. I definitely need to try my hands on them sometime.

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    1. Sandhya, Your imagery aleaks many words too and is lovely. Making pavlova is not as scary as people think it to be. Go for it!

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  2. I love rhubarb in a crumble, but I haven't had it in a pavlova before. What a great idea!

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    1. You yes you must it works really well!

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  3. These look like little clouds of heaven. I love rhubarb and strawberries together and imagine a sweetness that is just melt in your mouth. Lovely!

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    Replies
    1. These are little clouds! I too love the combination of both rhubarb and strawberry together. Thanks for your comment!

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  4. Pavlova is one of my favourite desserts!! And your incredible photos are causing me to drool on my keyboard!!!

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    1. Oh sorry about that Eileen. One of my fave desserts too!

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  5. This is the prettiest pavlova I've ever seen! I'm all about the summer lull and all the delicious food and relaxation that comes with it! <3

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    1. That makes two of us! Glad I could tickle your tastebuds with these!

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  6. Your meringues look like they came from a professional bakery! They're so beautiful :) I love anything with strawberries and whipped cream, so I will be making these for dessert ASAP :)

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    Replies
    1. Thanks for that compliment. I hope you enjoy them Lucy!

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  7. Well your pictures are awesome, so clean, GORGEOUS!! I will have to try pavlova, I've never tried it before.

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    Replies
    1. Thank you! It's not that difficult to make pavlova. I hope you read my tutorial and that it helps you when you decide to make them!

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  8. Such beautiful meringues! The pavlova looks absolutely perfect. Definitely a great pick for summer. I haven't tried Skyr yet, but need to soon.

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    Replies
    1. Yes Skyr is just so wonderful I discovered it on travels in Norway and was really happy that they offer it here in Germany now!

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  9. Those look just lovely! Your photos are fantastic! The last time I was in Weimar was 1988. What a beautiful city it is!

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    Replies
    1. OH my really! That is a long time ago. It still is a wonderful city but a lot has changed. maybe it is time to come back for a visit!

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  10. I am just drooling like mad over these stunning pavlova! My mom has huge rhubarb plants that she harvests and then ends up giving away nearly 100lbs of the stalks to her friends and neighbors before baking all sorts of goodies to eat and freeze for later. I think she would go nuts to use them in this recipe!

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    1. That is just perfect Karly. With so much rhubarb you can make several of these pavlovas. Slightly envious of how easily you can access your rhubarb. But do enjoy!

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  11. Classes are taken outdoors? Sounds fantastic indeed. This is just beautiful Meeta! Love BOTH rhubarb and strawberries together. That pavlova is a stunner. :)

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    Replies
    1. Yes Kevin! That next trip needs to be here! I will show you around and will make these pavlovas too ;)

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  12. hi..
    all picture very nice..
    thank you for sharing..
    My congratulations to the growth of your blog.....

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  13. What a splendid recipe to celebrate the first strawberries and the arrival of summer dear Meeta! So delicate - tangy fruit, fresh cream and sweet'n crunchy meringue. Nothing can beat this combination, indeed! Wish you more enjoyable summerdays to come!

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    1. Susanna, one of the reasons I totally love it here in Germany! I wish you the same too and I hope this summer we see each other (Look out for an email from me)

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  14. I have never heard of coconut blossom sugar, what is it exactly? We have not seen rhubarb at the market this year unfortunately so I have not be able to make anything with it yet. Maybe next week...

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    1. Dearest Nadia! Coconut blossom sugar is produced from the sap of cut flower buds of the coconut palm. It is also know as coconut palm sugar. I hope you find some rhubarb but the season has already ended -- nonetheless you can make this for sure other fruit!

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  15. Absolutely stunning...the recipe, the photography, the styling....everything. Brilliant stuff!

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  16. What beautiful meringue bests you made. If there's one thing that Europeans truly appreciate it's good weather in the summer months. Gorgeous photos as always!

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    Replies
    1. I think we all appreciate good summer weather! Thank you!

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  17. Strawberry and Rhubarb - what a delicious summery combination. The pictures are stunning! R

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    Replies
    1. Always a good pair I say! Thanks Rosana!

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  18. I just adore pavlova - my Aunt excels at making them. Me less so...

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    1. Well if you have an aunt who makes them then maybe she can show you ;) or just go over ! Or come here and I will make some for you!

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  19. Hey meeta! lovely clicks! soo much to learn from u! stunning!! :-)

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    1. I think you are doing just fine! Love your images. Thanks!

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  20. So exquisite, so beautifully garnished, makes my mouth water… thanks for sharing this wonderful piece of art, I am sure it is just as delicious!

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  21. Such a beautifully piped pavlova Meeta. You always make them look so beautiful!

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  22. This is David,
    Hi, Meeta k.
    Wow, These images are truly beautiful . Its really Awesome. basically i like to eat strawberries Ice cream. Ha, Now i am getting Mouth water. Thanks for sharing this great pictures Meeta K.

    ReplyDelete

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta