The very name chocolate pavlova conjures up delight and decadence. These individual chocolate pavlovas are perfect for entertaining and alfresco dining. The chocolate meringues are topped with rhubarb and elderflower curd along with roasted rhubarb. Pure bliss and a striking summer dessert.
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Last weekend my mother turned up with a lovely bunch of rhubarb from her garden. Rhubarb used to flourish on our allotment and we had a big glut every year. Since moving down to our plot on the field, however, rhubarb has persistently refused to grow and I really miss it.
My rhubarb yearning was partially stimulated by a desire to make chocolate meringues. Yes I know the connection isn’t obvious, but I had a grand vision for chocolate and rhubarb pavlovas topped with rhubarb and elderflower curd. For elderflowers are also in season right now.
Chocolate Pavlova with Roasted Rhubarb and Rhubarb Curd
This is a recipe of three parts. You can make all of the components for these individual chocolate and rhubarb pavlovas in advance and assemble them just as you’re ready to serve. However, egg yolks don’t keep very well, so if you’re planning on making the meringues and curd on separate days, make the curd first.
Egg whites will keep happily in the fridge for a couple of days. You can store the curd in the fridge for up to a month. Just make sure you sterilise the jars first and seal them well.
If you’re planning on making all three on the same day, it’s best to start with the roasted rhubarb. This doesn’t take long to cook, but it will take a while for the oven to heat up. Prepare the meringues whilst this is happening and then bake them as soon as the oven has cooled down to the required temperature. You can then make the curd whilst the meringues are baking.
The mini pavlovas I’d initially envisioned actually ended up being rather large. The grand vision I had didn’t exactly come to pass either. But goodness gracious, the rhubarb pavlovas were scrummy.
The combination of zingy rhubarb curd with chocolate meringues complement each other perfectly. The contrasting textures of smooth and crunchy add to the overall enjoyment. The rhubarb curd is delicious in its own right and I was really pleased with the lovely orange colour it turned into; I was thinking it might just come out as a rather unlovely muddy brown.
Roasted Rhubarb
Stewed rhubarb is lovely, but roasting this tart fruit enhances its flavour even further. And to make it even more delicious, try adding a little elderflower cordial before you roast the rhubarb.
Chocolate Meringues
Every pavlova needs a good meringue base. I already knew mine was going to be a chocolate one, but could I find a recipe for it anywhere? So, as usual I went my own way with the chocolate meringues. Although dark chocolate coloured meringues would look rather good, I didn’t want the flavour to dominate. So I went for a light touch and used cocoa.
I used arrowroot to stabilise the meringue, but you could use cornflour if you prefer. Arrowroot works in a similar way to cornflour, but it’s said to have beneficial properties. When a recipe calls for cornflour, I invariably use arrowroot instead.
When you’re forming the meringues, indent the middles to resemble nests. This will hold the rhubarb curd. And if you like the speckled look, dust the meringues with cocoa powder before baking. Which, as you can see, is what I did.
Vegan Meringues
If you’d like to have a go at making vegan chocolate meringues, follow my recipe for brown sugar aquafaba meringues. But instead of using brown sugar, use golden caster sugar. You can either use vanilla sugar or add half a teaspoon of vanilla extract. Then add the arrowroot and cocoa powder as described in the meringue recipe below.
Rhubarb and Elderflower Curd
One of the things I used to make a lot of was rhubarb curd. So when I got my hands on this rhubarb, I had a sudden yearning to make some again. However, the last time I made it was back in the days when I didn’t even know what a blog was. Never mind a recipe blog. So I couldn’t remember exactly how I made it. But I’m ever resourceful and I’ve made a lot of fruit curds, so I managed to come up with a most delicious rhubarb and elderflower curd.
The not so secret ingredient to this rhubarb curd is elderflower cordial.
The colour of some rhubarb curds is spectacular, but I’m guessing they’re made with forced rhubarb. Either that or food colouring. My rhubarb is just regular garden rhubarb, so the resulting colour is orange rather than pink. The taste, however, is sensational.
Once you’ve cooked your rhubarb, you’ll need to purée it. You could put it in a blender, but I find a stick blender* is perfect for the job.
Chocolate and Rhubarb Pavlovas
To assemble the individual pavlovas, spoon a tablespoon of rhubarb curd onto each meringue, then decorate with fingers of roasted rhubarb in whatever way you like. For a touch of extra decadence, top with a teaspoonful of clotted or whipped cream.
What Other Fruit To Use For Chocolate Pavlova?
Chocolate goes well with many fruits, particularly summer fruit. If you fancy making chocolate pavlovas, but don’t have any rhubarb, here are a few swaps you could make.
- Raspberry chocolate pavlova – raspberries and chocolate are a classic combination. Make some raspberry curd, then top with fresh raspberries and a dusting of icing sugar.
- Strawberry chocolate pavlova – strawberries and chocolate are another well known delight. Try fresh strawberries atop lemon curd. Just add a few chocolate shavings to finish it all off.
- Apricot chocolate pavlova – chocolate and apricots might not be such an obvious combination, but it works well. Try this apricot and cardamom curd, then top with poached peaches.
Other Rhubarb Recipes You Might Like
- Honey cakes with rhubarb
- Remarkable rhubarb cake
- Rhubarb crumble: a classic dessert with ten variations
- Rustic rhubarb galette with orange flaky pastry
- Waffles with rhubarb & rose compote
- White chocolate & rhubarb ice-cream
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this recipe for chocolate pavlova or just the rhubarb and elderflower curd, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Rhubarb Chocolate Pavlovas. PIN IT.
Chocolate Pavlova with Rhubarb Curd – The Recipe
Rhubarb Pavlova with Rhubarb Curd
Equipment
Ingredients
Pavlova
- 3 large egg whites (I used duck eggs)
- 1 pinch cream of tartar
- 200 g golden caster sugar (I used vanilla sugar)
- ½ tsp vanilla extract (unless using vanilla sugar)
- 3 tsp arrowroot (can use cornflour instead)
- 4 tsp cocoa powder + extra for dusting
Rhubarb Curd
- 400 g rhubarb already trimmed
- 2 tbsp elderflower cordial
- 3 egg yolks
- 100 g golden caster sugar (I used vanilla sugar)
- 50 g unsalted butter
Roasted Rhubarb
- 200 g rhubarb already trimmed
- 1 tbsp elderflower cordial
- 1 tbsp golden caster sugar (I used vanilla sugar)
Instructions
Pavlova
- Separate the eggs into two bowls. Whisk the whites in a large clean bowl until foamy and reserve the yolks for the curd.3 large egg whites
- Add a pinch of cream of tartar to the whites and whisk until soft peaks form. You can do this by hand or use electric beaters.1 pinch cream of tartar
- Add the vanilla extract (if using) and the sugar a tablespoonful at a time, whisking in between each one.200 g golden caster sugar, ½ tsp vanilla extract
- Sieve in the arrowroot and cocoa powder and whisk until stiff peaks form.3 tsp arrowroot, 4 tsp cocoa powder
- Spoon the mixture onto lined baking trays to form eight circles, leaving plenty of space in between each one. The meringues will nearly double in size.
- Form them into nest shapes, leaving a large indentation in the middle.
- Dust a little cocoa powder over each one, if liked.
- Bake at 150℃ (130℃ fan, 300℉, Gas 2) for 10 minutes, then at 125℃ (105℃ fan, 275℉, Gas ½) for a further hour. Switch off the oven, open the door slightly and leave the meringues inside until cold.
Rhubarb Curd
- Chop the rhubarb stems into chunks.400 g rhubarb
- Put them in a lidded pan with the elderflower cordial and simmer until soft, about 5 minutes.2 tbsp elderflower cordial
- Puree the rhubarb. A stick blender is ideal for this.
- Mix the egg yolks in a bowl with the sugar.3 egg yolks, 100 g golden caster sugar
- Place the bowl over a pan of simmering water and stir. You can do this in a pan directly, but it can be harder to control the heat and you don’t want scrambled eggs.
- Add the hot rhubarb puree and continue to stir.
- After about 10 minutes of regular (but not continuous) stirring, add 50g unsalted butter.50 g unsalted butter
- Continue to stir occasionally for another 5 minutes or until the mixture has thickened to a custard like consistency.
- Pour into sterilised jars and seal.
Roasted Rhubarb
- Preheat the oven to 200℃ (180℃ fan,400℉, Gas 6)
- Chop the rhubarb into finger sized lengths, then cut into batons lengthways.200 g rhubarb
- Place in an ovenproof dish together with the elderflower cordial.1 tbsp elderflower cordial
- Sprinkle with the sugar, then roast for about 10 minutes or until the rhubarb is soft but still holds its shape. Allow to cool.1 tbsp golden caster sugar
To Assemble
- Spoon a tablespoon of rhubarb curd onto each meringue.
- Decorate with fingers of roasted rhubarb.
Notes
Nutrition Estimate
Sharing
I’m sending this recipe for chocolate pavlova to Javelin Warrior’s Made with Love Mondays. Anything submitted must be made entirely from scratch.
As rhubarb is still in season, I’m also entering the roasted rhubarb and rhubarb curd elements into Simple and in Season with Ren Behan.
The rhubarb was home grown, making this summery dessert inexpensive. So it fits in nicely to the Credit Crunch Munch remit with Fab Food 4 All. This month’s event is hosted by Anneli of Delicieux.
The inclusion of elderflower cordial into the rhubarb curd makes the recipe eligible for Herbs on Saturday with Karen over at Lavender and Lovage. I made the it with my own fair hands, using foraged elderflowers after all.
These mini chocolate pavlovas are perfect for al fresco eating in the lovely weather we’re currently experiencing. I am thus submitting these to a new monthly blogging challenge from Delicieux and Chez Foti, Four Seasons Food. This month’s theme is Picnic food and Outdoor Nibbles.
Calendar Cakes is all about jam this month. Luckily, fruit curds are included, so my rhubarb and elderflower curd is winging it’s way to DollyBakes. This challenge is co-hosted by Laura Loves Cakes.
I forgot to check what the letter is for Alpha Bakes this month, but have just done so and fortuitously it is R. So I’m entering my R for a Rhubarb dessert to The More Than Occasional Baker who is hosting this month.
Louisa (Chez Foti) says
What a divine and sophisticated pud?! I’m betting rhubarb and elderflower curd is delish and the perfect topping to a choccie meringue! Thanks so much for entering your inspiring and very intriguing recipe to the Four Seasons Food challenge, Louisa
Choclette says
Thanks Louisa, I think we’ve still got a couple of meringues left and certainly have plenty of rhubarb curd, so if the sun would just shine here for a bit, I might be inspired to finish them off.
Baking Addict says
Wow sounds like a great recipe and yes you’ve managed to enter most challenges for 1 recipe I think! 🙂 and I thought I was doing well with mine ha ha. Each component looks great so I can just imagine how heavenly it tasted when combined together. Thanks for entering AlphaBakes.
Choclette says
Hehe, thank Ros. This is certainly my own record for number of challenges entered 😉
Karen S Booth says
LOL! TOP marks for entering this into so many challenges, and TOP marks for a LOVELY recipe too, my kind of recipe! Thanks, Karen
Choclette says
Thanks Karen, meringues, fruit and cream are one of my all time favourites, but it’s hard to imagine wanting to eat it now – it’s like a bad autumn.
The Caked Crusader says
Gosh, your garden rhubarb is a lot pinker and finer than ours – must be a different variety. Love how you’ve used it – I’ve not put rhubarb with chocolate before
Choclette says
Some of the stems were a lot pinker than others. Also they were quite young ones. CT tells me that varieties differ in stalk colour.
Christian Halfmann says
I just wondered whether I could do the rhubarb curd without the elderflower cordial and whether there is still enough rhubarb in the garden to do it.
Choclette says
Of course you can make it without the elderflower Chris, just add a little extra sugar instead. I’ll cross fingers you can find enough rhubarb – it’s well worth making 🙂
Angie Schneider says
These chocolate pavlova look delectable. I have to try the rhubarb curd too…sounds too good to miss in life.
Choclette says
Thank you Angie. Rhubarb curd is delicious. If I hadn’t been making meringues though, I would probably have used whole eggs.
Alida says
Delicious! I love pavlova and with rhubarb even better. I have some in the garden and just waiting for it to get bigger… and then! Yum! I can’t wait!
Choclette says
Lets hope your rhubarb grows well Alida, there are so many good things to make with it.
Phil in the Kitchen says
That’s a lovely combination of flavours. I love that curd – really good colour as you say.
Choclette says
Thanks Phil. Last time I made it, it was a sort of green colour. This is much nicer.
Camilla @FabFood4All says
This looks utterly lush! I’m already a fan of rhubarb with meringue but your addition of chocolate and curd is a brilliant further step:-) Thanks for entering Credit Crunch Munch with such a yummy recipe.
Choclette says
Thanks Camilla. Rhubarb curd is delicious and it makes a nice change, but I think the roasted rhubarb with a more traditional pavlova would be fantastic too.
Bakersfield Photographer says
All i can say is Wow! This really looks delicious. The recipe is interesting and I’m glad you shared this. Hope i can find rhubarb soon.
Choclette says
Thank you. We’ve been enjoying meringues and rhubarb all week.
Johanna GGG says
I wish I had rhubarb in my garden – I’ve never had it on a pav – my mum always always puts whipped cream on her pav but yours looks just lovely and the pairing of flavours sounds elegant and homely all at once
Choclette says
Thank you Johanna, I like the elegant and homely – I shall aspire to that from now on in 🙂 Rhubarb is so good, but you have so many other interesting fruit in Australia, I bet your mother’s pavlovas are superb.
Javelin Warrior says
This is such an ambitious dessert, Choclette! I love that you took the time to make the chocolate pavlovas (which look and sound amazing) but I’m really in love with the rhubarb… Such a bold flavor with such a delicate thing like a pavlova…
Choclette says
Hehe JW, I don’t think there was much that was delicate about my pavlova, but thank you for suggesting it. The chocolate gave the meringue a bit more flavour that stood up to the rhubarb quite well.
belleau kitchen says
I am absolutely in love with this recipe and that rhubarb curd is really special isn’t it?… a glorious combination, meringue and rhubarb, the sweetness and tart are such wonderful bedfellows… lovely stuff xx
Choclette says
Thanks Dom, I am finding my sweet tooth getting slightly less so as I get older and now I am in complete agreement with you on the tart and sweet. Thanks for reminding me just how good rhubarb curd is.
Rebekah Hughes says
These look amazing! We have tons of rhubarb in our local farm shop at the moment, I may have to give them a try 🙂
Choclette says
Thanks Rebekah – hope you get hold of some rhubarb. Would love to hear how you got on if you do make some rhubarb curd or pavlovas or both.
Anneli (Delicieux_fr) says
These sound great! I love meringues and they are perfect for carrying delicious seasonal fruit. Your curd is such a good idea! And adding the chocolate to the meringue mix is really nice too. Perfect for both Four Seasons Food & Credit Crunch Munch! Thanks for entering xx
Choclette says
Thank you Anneli. When the sun is shining, sometimes nothing else will do except meringues and fruit.