Serious Eats: Recipes
Rhubarb and Lime Pavlovas
Pavlovas are a traditional Australian/New Zealand dessert. A shell of crisp, airy meringue encases a pillowy marshmallow center. They are classically served with sour passion fruit or kiwi to offset the sweetness of the meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert. Pavlovas are generally baked as sort of freeform discs meant to resemble a ballerina's tutu, but baking them as individual "cupcakes" is a cute alternative.
Note: All of the elements of this dessert can be prepared up to three days ahead of time. Lime curd and braised rhubarb keep beautifully in the refrigerator and the pavlovas will keep well in an airtight container away from excessive heat and moisture.
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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.