ROSEWATER AND RHUBARB PAVLOVA
Spring has been slow here, arriving in fits and spurts— a burst of quince flowers, magnolias, the tiniest peek of pea shoots—and then nothing, rain and cold nights and a garden that seems to creep along slower than any year before—this year, when we need it most. It feels almost as if the weather is matching the human heart, explosive with optimism, then crushed to a near still, then hope and sunshine again. Is it just me?
I’m not one to despair, far from it—but I’m not also my usual sunny self day after day of quarantine either, and that’s OK. It’s ok to feel real things and hurt for others whilst being so incredibly grateful for your safe haven, the next meal, the ruby red rhubarb pushing forth through lifeless, clumped soil, reminding. . It is here. Around the corner. Spring always comes.
This optimistic pavlova, made of rhubarb and rose flower water (or orange flower water, or elderflower...whatever you have works) is here to remind you—and me, too: beneath the clouds something sweet and simple and good awaits. Be patient. It’s coming
ROSEWATER AND RHUBARB PAVLOVA
6 LARGE EGG WHITES
⅛ TEASPOON CREAM OF TARTAR
¼ TEASPOON FINE SA SALT
1 ½ CUPS PLUS 2 TABLESPOONS SUGAR
1 TEASPOON ROSEWATER, ORANGE FLOWER WATER OR ELDERFLOWER
½ POUND STRAWBERRIES, HULLED AND HALVED
½ POUND RHUBARB, SLICED
1 TABLESPOON LEMON JUICE
2 CUPS HEAVY CREAM
Preheat the oven to 225°. Line a large baking sheet with parchment paper.
beat the egg whites with the cream of tartar and 1/2 teaspoon of salt In the bowl of a stand mixer WITH THE WHISK at high speed until foamy, 2 minutes. gradually beat in 1 1/2 cups of the sugar ON MEDIUM SPEED, then CONTINUE beat at high speed until stiff peaks form, about 8 minutes. STIR in the rosewater.
dollop the meringue onto the prepared sheet WITH A SPOON in six small mounds (YOU CAN DRAW THESE ON THE PARCHMENT WITH A PENCIL, FIRST, IF IT BOOSTS YOUR CONFIDENCE). USE the back of the spoon to make a slight indentation into each.
Bake the meringue for about 1 hour and 45 minutes, until crisp but still SOFT inside. Turn the oven off, open up the door all the way (to let a lot of heat out quickly) and then close again; let the meringue CONTINUE TO “COOK” in the oven for 1 hour. Transfer the baking sheet to THE COUNTER and let the meringue cool completely, AT LEAST AN HOUR.
Toss together the strawberries, rhubarb, lemon juice and remaining 2 tablespoons of sugar in a heat-proof bowl. Set the bowl over a pan of simmering water and turn off the heat, allowing the slight heat to pull the juices out of the fruits. Set aside to cool completely.
Meanwhile, beat the heavy cream in a stand mixer with a whisk until soft peaks form (YOU CAN SWEETEN THE CREAM WITH UP TO 2 TEASPOONS POWDERED SUGAR HERE, BUT I DON’T FIND IT NEEDS IT, AS THE MERINGUE IS QUITE SWEET). Spoon the cream onto the FULLY cooled meringue. Spoon the fruit over the top, and garnish with any edible flowers or flowering herbs AND REMAINING JUICES FROM THE BERRIES. SERVE IMMEDIATELY.
SERVES 6
PHOTO // NICO SCHINCO
FOOD + PROP STYLING // SARAH COPELAND