Rhubarb Strawberry Pavlova with Cardamon Cream

By Meeta K. Wolff

Prep Time: 45 minutes + overnight resting for rhubarb

Total Time: 60 minutes

Serves: 6


  • Meringues
  • 4 egg whites
  • 220g caster sugar
  • 1/2 teaspoon ground cardamom
  • Rhubarb Jam (Makes 5 x 340g jars)
  • 1kg forced rhubarb (untrimmed weight)
  • 900g jam sugar with added pectin
  • 100ml freshly squeezed orange juice
  • Skyr Cream
  • 150 ml double cream, whipped
  • 200g Skyr (alternative thick Greek yogurt or mascarpone
  • 2 tablespoon coconut blossom sugar
  • 1/2 teaspoon ground cardamom
  • Topping
  • 150g fresh strawberries sliced
  • 50 g pistachios, finely chopped


  1. Make the rhubarb jam: Wash and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a bowl of a form, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave to rest overnight. This draws the juice from the rhubarb. The following day, bring the mixture to the boil, stirring carefully. Boil rapidly for 5–6 minutes, then test for setting point. Remove from the heat and rest for 5 minutes before pouring into warm, sterilized jars. For the pavlova you will need about 1 jar - using a hand blender puree the rhubarb so that it has a thick consistency. Allow to rest and thicken further.
  2. Make the meringues: Preheat oven to 150C degrees. Line 2 baking trays with baking paper. Place egg whites into a clean bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar and cardamom, beating well between each addition. Beat until mixture is thick and glossy - this will take at least 5 minutes. Pipe swirls of the mixture onto baking trays then bake for 20-25 minutes or until crisp. Cool completely in the oven with the door ajar.
  3. For the skyr cream: Gently mix together the whipped cream, skyr, icing sugar and cardamom. Refrigerate.
  4. Assemble the pavlovas: Spoon cream mixture into centers of meringues. Add a few teaspoons of the rhubarb jam, arrange with the fresh strawberries and sprinkle some pistachios. Arrange pavlovas on a serving dish and serve immediately.

READ: Making meringues / pavlova for the first time? Don't forget to read my tutorial How to make the perfect Pavlova

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