Food & Cooking Recipes Dessert & Treats Recipes Pavlova with Rhubarb and Pistachios 3.0 (104) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 21, 2018 Rate PRINT Share Close Photo: Jonathan Lovekin Prep Time: 1 hr Total Time: 6 hrs Yield: 8 to 10 Serves It's hard to believe that a dessert this elevated is made from such basic ingredients: sugar, egg whites, and vanilla. It is also a lovely study in contrasts: the delicate, crisp exterior; the ephemeral interior; and here, soft, sweet-tart rhubarb and crunchy pistachios. Happy spring. Ingredients 1 ¾ cups sugar, divided 1 tablespoon cornstarch 4 large egg whites, room temperature 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon), divided Coarse salt 1 pound rhubarb, trimmed and sliced on the bias into 2-inch pieces ¼ cup water 1 ½ cups heavy cream 1 teaspoon pure vanilla extract Chopped roasted unsalted pistachios, for garnish Directions Preheat oven to 200 degrees. Stir together 1 cup sugar and the cornstarch in a small bowl. Beat together egg whites, 1 teaspoon lemon juice, and 1/4 teaspoon salt with a mixer on low speed until very frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 12 to 15 minutes, scraping down sides of bowl halfway through. Mound meringue onto a parchment-lined rimmed baking sheet and gently spread into a 7-inch circle, leaving a well 3 1/2 inches wide and 1 inch deep in the center. Bake until meringue is crisp on the outside and the texture of marshmallow on the inside, about 2 1/2 hours. (If meringue starts to brown, reduce oven temperature to 175 degrees.) Turn off heat and let meringue cool in oven at least 2 1/2 hours or up to overnight. Preheat oven to 400 degrees. Combine rhubarb, water, remaining 3/4 cup sugar, remaining tablespoon lemon juice, and a pinch of salt in a 9-by-13-inch glass baking dish. Bake until just tender, 10 to 12 minutes, spooning juices over halfway through. Carefully transfer rhubarb pieces (they will be very soft) to a parchment-lined rimmed baking sheet with a spatula; reserve juices. Let cool completely. Just before serving, beat together cream and vanilla until soft peaks form. Place meringue on a serving platter and fill with whipped cream. Top with rhubarb, and garnish with pistachios. Spoon over pavlova and rhubarb juices, and serve immediately. Originally appeared: Martha Stewart Living, April 2013 Rate It PRINT