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Pavlova with Rhubarb and Strawberries

Servings: 8

Strawberries and rhubarb are a classic spring combination. The rhubarb is only lightly sweetened, so it balances the sugary meringue.


  • 1 lb. rhubarb, cut crosswise into 1/2-inch slices
  • 1/2 cup plus 2 Tbs. granulated sugar
  • 1/2 cup chilled heavy cream
  • 1 pint strawberries, stemmed and quartered, unless very small
  • 1 Pavlova Shell or Kosher-for-Passover Pavlova Shell, baked and cooled
  • Fresh basil leaves, for garnish (optional)

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 105
  • Carbohydrates (g): 49
  • Fiber (g): 2
  • Sugar (g): 45
  • Protein (g): 3


  • Combine the rhubarb, 1/2 cup of the sugar, and ½ cup water in a medium heavy-bottomed saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb mostly breaks down and the mixture becomes thick, about 10 minutes. Transfer to a wide bowl, and chill in the refrigerator for at least 30 minutes.
  • In the bowl of a stand mixer fitted with the whisk attachment, whip the cream just to stiff peaks, then fold into the cooled rhubarb purée, leaving streaks of red and white throughout. Refrigerate until ready to use.
  • Combine the strawberries with the remaining 2 Tbs. sugar, and let stand at room temperature, tossing occasionally, about 15 minutes.
  • Transfer the shell to a serving plate. Mound the rhubarb fool into the center of the shell. Top with the strawberries and their juices. Serve within an hour.


To make a wreath form, as shown, arrange six baked mini pavlova shells in a circle, then fill.


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