Rhubarb Compote and Pavlova

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Ah, rhubarb. That red stalky vegetable that legally passes as a fruit. Offering a good source of dietary fiber, vitamins C and K, calcium, potassium, and more, this plant was traditionally used as a medicine and healing ointment. Now a signature ingredient in desserts, this tart treat is sweeter the redder the stalk is, so choose your stalks wisely!
A compote is a fruit reduction that is cooked or preserved in a syrup. A pavlova is a meringue-based cake. Top one on top of the other and you’ve got a very fine dessert indeed. Making this Rhubarb compote and pavlova was met with cries of “seconds, please!”
Curious to learn more about all the delightful ways you can turn seasonal items from the garden into delicious treats? Join us this Sept 1-6 for Garden to Table and get a behind-the-scenes look at the Hollyhock kitchen.

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Rhubarb Compote

Ingredients

  • 6 cups rhubarb, cut into thumb length sections
  • 2 cups sugar

Method

  1. In a heavy saucepan, combine all ingredients and let stand for 1 hour.
  2. Bring to a boil over medium heat and simmer for about 1 hour or until rhubarb is translucent and the mixture has the consistency of a thick and syrupy mash. Stir frequently while cooking and especially at the end of cooking to prevent scorching.
  3. Allow to cool completely

Rhubarb Pavlova

Ingredients

  • 4 egg whites
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 pint heavy cream

Method

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  3. Spoon mixture onto the parchment in 8 dollops.
  4. Bake for 30-45 minutes. Cool on oven with door cracked 2 hours.
  5. Gently crush tops of meringues.
  6. In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with Rhubarb compote

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