Rhubarb Raspberry Pavlova Recipes

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RHUBARB RASPBERRY PAVLOVA



Rhubarb Raspberry Pavlova image

Poached rhubarb and raspberries float on a cloud of crisp meringue in this special dessert. Spread over an overturned mixing bowl, the meringue is left overnight in a barely warm oven to dry out.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

2 large egg whites
1 1/4 cups granulated sugar
Pinch of cream of tartar
1/2 teaspoon pure vanilla extract
1 tablespoon kirsch (optional)
1 pound (10 stalks) rhubarb, cut into 1/2-inch chunks
2 cups heavy cream
1 vanilla bean
6 ounces (1/2 pint) fresh raspberries
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 200 degrees. Invert a 9-inch metal bowl on a work surface. Cut an 18-inch-square sheet of aluminum foil, and place over bowl, shiny side out. Using the plastic handle of a vegetable peeler or rubber spatula, smooth the foil against the bowl, eliminating any creases; set bowl aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
  • Combine egg whites, 1/2 cup sugar, and cream of tartar in the bowl of an electric mixer. Holding the bowl over the simmering water, whisk constantly until sugar has dissolved and whites are warm to the touch, 3 to 4 minutes.
  • Transfer bowl to mixer. Start beating on low speed; gradually increase speed to high until stiff, glossy peaks form, about 10 minutes. Add vanilla extract; mix until combined.
  • Spoon the meringue over the foil on the inverted bowl. Using an offset spatula or a large spoon, gently spread the meringue to make a shell that is 1/2 to 1 inch thick and 2 inches deep. Without going over the rim of the bowl, make decorative swirls around the rim. Coat what will be the base of shell evenly so that it is flat; avoid making thin spots.
  • Place bowl, still inverted, on a baking sheet. Transfer to oven, and bake 25 minutes. Watch carefully; if the shell begins to brown, open oven door and lower temperature to 175 degrees. Bake 2 hours more at 175 degrees. Turn off heat, and leave the bowl in the oven 12 hours or overnight to dry completely.
  • In a large bowl, prepare an ice bath. Combine 1 cup water, remaining 3/4 cup sugar, and kirsch, if using, in a small saucepan; bring to a boil. Add rhubarb chunks. Reduce heat to medium low; simmer until rhubarb is tender, about 6 minutes. Remove from heat. Transfer rhubarb to an empty bowl set over an ice bath; let cool completely. Chill until ready to use.
  • To assemble the dessert, place the bowl of an electric mixer and the whisk attachment in the freezer to chill, and have ice bath ready. Drain rhubarb through a strainer set over a bowl, reserving both the syrup and the rhubarb. Transfer syrup to a small saucepan. Set saucepan over medium heat; reduce by half or until syrup coats the back of a wooden spoon, 5 to 7 minutes. Transfer syrup to a bowl set over the ice bath; let cool completely.
  • Pour heavy cream into the chilled mixer bowl. Split vanilla bean lengthwise. Scrape out the seeds, and add to cream. Discard the pod. Beat on high speed until stiff peaks form.
  • Unwrap aluminum-foil edges from bowl, and slide bowl out of meringue shell. Turn shell right side up. Gently pull foil away from meringue, starting at rim and working toward the bottom, until shell is free.
  • Place meringue shell on a cake stand or plate. Spoon whipped cream into shell. If shell breaks, press it back together. Spoon rhubarb chunks over whipped cream, and garnish with raspberries. Serve any remaining rhubarb syrup on the side. Dust with confectioners' sugar. Using a pie server or spoon, serve immediately.

STRAWBERRY-RHUBARB ROLLED PAVLOVA



Strawberry-Rhubarb Rolled Pavlova image

At once easy and elegant, this tubular take on a traditional pavlova is the dessert of spring. A voluminous meringue gets spread thinly and baked at a high temperature to render it golden and a little crisp on top. Once cooled, it is rolled up with a homemade rhubarb-raspberry jam, sliced strawberries, and whipped cream.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h35m

Yield Serves 10 to 12

Number Of Ingredients 13

Unsalted butter, softened, for brushing
5 large egg whites
Pinch of kosher salt (we use Diamond Crystal)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
Confectioners' sugar, for dusting
1 cup Rhubarb-Raspberry Jam
1 cup sliced strawberries, plus 1 cup whole or halved, for serving
3/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice

Steps:

  • Pavlova: Preheat oven to 400°F. Brush a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan) with butter. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk egg whites with salt on medium-high speed until soft peaks form, about 2 minutes.
  • Continue whisking, gradually adding granulated sugar, until fully combined and stiff, glossy peaks form, 7 to 9 minutes more. Beat in vanilla, then cornstarch and vinegar. Spread mixture evenly into prepared sheet.
  • Reduce oven temperature to 375°F and bake until pavlova puffs and collapses slightly, and turns golden brown and crisp on top, about 30 minutes. Remove from oven; let cool on sheet on a wire rack 5 minutes. Lightly dust top with confectioners' sugar. Turn out onto wire rack lined with a new piece of parchment, then peel off baked parchment and let cool 20 minutes more.
  • Filling: Spread jam evenly over pavlova, leaving a 1/2-inch border. Top with sliced strawberries in a single layer. Beat cream on medium-high speed to stiff peaks, then spread evenly over berries. Starting from one long end, roll up pavlova to form a tight log (lift with parchment from rack to make rolling easier), and place on a serving platter, seam-side down. If not serving immediately, refrigerate, wrapped in parchment, up to 1 day.

RHUBARB-RASPBERRY CRUNCH



Rhubarb-Raspberry Crunch image

Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.

Provided by VSCOLE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 10

1 cup white sugar
1 tablespoon instant tapioca
1 tablespoon cornstarch
⅛ teaspoon salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup quick cooking oats
½ cup butter, chilled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
  • In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
  • Bake in preheated oven for 45 minutes, or until rhubarb is tender.

Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g

INDIVIDUAL RHUBARB RIPPLE PAVLOVAS



Individual rhubarb ripple pavlovas image

Showcase vibrant rhubarb by poaching it with vanilla and combining with homemade meringue and whipped cream

Provided by James Martin

Categories     Dessert

Time 1h15m

Number Of Ingredients 7

800g rhubarb stems, cut into small batons
200g caster sugar
2 vanilla pods, split in half lengthways
600ml double cream
5 large free-range egg whites, at room temperature
300g caster sugar
2 tsp cornflour

Steps:

  • Heat the oven to 140C/120C fan/gas 1. Line two large baking sheets with non-stick baking parchment. Draw eight circles, 6-8cm in diameter, on the parchment, then flip over. In a large bowl, whisk the egg whites until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour. Pile the meringue in soft swirls onto the marked circles on the baking parchment, then bake on the lowest shelf for 1 hr until crisp on the outside and dry underneath. Cool, then gently peel off the paper. Can be made up to a day in advance, just store in airtight containers.
  • Place the rhubarb batons in a large pan along with the sugar, vanilla and about 200ml water. Bring to a gentle simmer, then cook very gently until just soft. Discard the vanilla. Remove the rhubarb from the pan, reserving the cooking liquid. Purée half of the fruit with a hand blender or liquidiser, then strain into a bowl through a fine mesh sieve.
  • Reduce the rhubarb cooking liquid until thick and syrupy. Leave the rhubarb and syrup to cool. Can be made up to two days ahead and chilled until needed.
  • To serve, whip the cream until it just forms peaks. Carefully ripple the rhubarb purée through the cream. Plate each meringue and spoon on some of the rhubarb rippled cream. Top with the remaining batons and spoon some of the rhubarb syrup on top and around the plate.

Nutrition Facts : Calories 636 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.

Provided by ELLeDoux

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 15

4 cups diced rhubarb, or more to taste
1 ½ cups white sugar
3 tablespoons all-purpose flour
½ lemon, zested
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 ½ cups fresh raspberries
2 eggs
¼ cup half-and-half
1 teaspoon vanilla extract
1 cup old-fashioned oats
¼ cup brown sugar
¼ cup butter
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
  • Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
  • Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
  • Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 79.4 g, Cholesterol 86.1 mg, Fat 11.8 g, Fiber 5.3 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 114.6 mg, Sugar 61.6 g

RASPBERRY-RHUBARB SLAB PIE



Raspberry-Rhubarb Slab Pie image

"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. -Jeanne Ambrose, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen servings.

Number Of Ingredients 13

3-1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 large egg yolk, room temperature
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
VANILLA ICING:
1-1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
5 to 6 teaspoons 2% milk

Steps:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Nutrition Facts : Calories 247 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.

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