Mini Chocolate & Rhubarb Pavlovas
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| Chocolate Roasted Rhubarb Pavlova with Rhubarb Curd |
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. One of the things I used to make was rhubarb curd and I had a sudden yearning to make some again. However, as this was back in pre-blog days, I couldn’t remember exactly how I made it or what recipe I used, so I cobbled something together with a little help from Belleau Kitchen. My yearning was partially stimulated by a desire to make chocolate meringues and top them with rhubarb curd in a grand vision I had for chocolate and rhubarb pavlovas. For the chocolate meringues, I again did my own thing using the Riverford Farm Cook Book as my initial inspiration.
This is what I did to make:
Chocolate Meringues
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| Chocolate Meringues |
- Separated 3 large duck eggs and whisked the whites in a large clean bowl until foamy, reserving the yolks for the curd.
- Added a pinch of cream of tarter and whisked until soft peaks had formed.
- Added 200g vanilla sugar (golden caster) a spoonful at a time, whisking in between each one.
- Sieved in 3 teaspoons of arrowroot (I generally use this instead of cornflour as it has similar properties and is said to be beneficial).
- Sieved in 4 teaspoons of cocoa powder and whisked until stiff peaks had formed.
- Spooned the mixture onto lined baking trays to form eight circles, leaving plenty of space in between each one (just as well I did as the meringues virtually doubled in size).
- Formed into nest shapes. leaving a large indentation in the middle.
- Sprinkled a little cocoa powder over each one.
- Baked at 150C for 10 minutes, then at 125C for a further hour. Switched off the oven and left the meringues inside until cold.
Meanwhile I made:
Rhubarb & Elderflower Curd
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| Rhubarb & Elderflower Curd |
- Chopped 400g of already trimmed rhubarb stalks into chunks.
- Put them in a pan with 2 tbsp elderflower cordial and simmered until soft, about 5 minutes.
- Used a stick blender to puree.
- Mixed the 3 egg yolks in a bowl with 100g vanilla sugar (golden caster).
- Placed over a pan of simmering water and stirred – I didn’t want it so hot that I got scrambled eggs.
- Added the hot rhubarb puree and continued to stir.
- After about 10 minutes of regular (but not continuous) stirring, added 50g unsalted butter.
- Stirred for another 5 minutes or so, until the mixture had thickened.
- Poured into sterilised jars & sealed.
Roasted Rhubarb
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| Rhubarb Roasted with Elderflower Cordial |
- Cut 200g of already trimmed rhubarb sticks into finger sized lengths.
- Cut this into batons lengthways.
- Placed in an ovenproof dish together with 1 tbsp elderflower cordial.
- Sprinkled with 1 tbsp of vanilla sugar (golden caster).
- Roasted at 200C for about 10 minutes, until the rhubarb was soft but still held its shape.
Mini Chocolate and Rhubarb Pavlovas
- Spooned a tbsp of rhubarb curd onto a meringue.
- Topped with a teaspoon of clotted cream.
- Decorated with fingers of roasted rhubarb in what was meant to be an arty, chefy sort of way.
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| Chocolate & Rhubarb Pavlova |
Mini Pavlovas is something of a misnomer; they actually ended up being rather large. The grand vision I had didn’t exactly come to pass, but goodness gracious, the pavlovas were scrummy. The combination of zingy rhubarb curd with chocolate meringues complemented each other perfectly. The contrasting textures of smooth and crunchy added to the overall enjoyment. The rhubarb curd was delicious in it’s 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.
I am sending this off to Javelin Warrior’s Made with Love Mondays where anything submitted must be made entirely from scratch.
As rhubarb is still in season, I am also entering this into Simple and in Season with Ren Behan.
The rhubarb was home grown, making this summery dessert inexpensive, so fitting nicely into the Credit Crunch Munch remit with Fab Food 4 All and Fuss Free Flavours. This month’s event is hosted by Anneli of Delicieux.
The inclusion of elderflower cordial, made with my own fair hands, using foraged elderflowers means I am also entering these to Herbs on Saturday with Karen over at Lavender and Lovage.
These mini Pavlovas are perfect for al fresco eating in the lovely weather we are 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 this 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 am entering my R for Rhubarb to The More Than Occasional Baker who is hosting this month. Caroline Makes hosts alternately.
Rebekah Hughes
6th June 2013 at 7:45 amThese look amazing! We have tons of rhubarb in our local farm shop at the moment, I may have to give them a try 🙂
Choclette
9th June 2013 at 12:54 pmThanks 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.
belleau kitchen
6th June 2013 at 7:53 amI 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
9th June 2013 at 12:52 pmThanks 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.
Anneli (Delicieux_fr)
6th June 2013 at 8:32 amThese 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
9th June 2013 at 12:47 pmThank you Anneli. When the sun is shining, sometimes nothing else will do except meringues and fruit.
Javelin Warrior
6th June 2013 at 8:41 pmThis 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
9th June 2013 at 12:16 pmHehe 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.
Johanna GGG
7th June 2013 at 1:27 amI 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
9th June 2013 at 12:14 pmThank 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.
Bakersfield Photographer
7th June 2013 at 6:41 amAll 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
9th June 2013 at 12:11 pmThank you. We’ve been enjoying meringues and rhubarb all week.
Camilla @FabFood4All
7th June 2013 at 8:03 pmThis 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
9th June 2013 at 12:09 pmThanks 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.
Phil in the Kitchen
7th June 2013 at 10:01 pmThat’s a lovely combination of flavours. I love that curd – really good colour as you say.
Choclette
9th June 2013 at 12:07 pmThanks Phil. Last time I made it, it was a sort of green colour. This is much nicer.
Alida
8th June 2013 at 5:35 pmDelicious! 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
9th June 2013 at 12:05 pmLets hope your rhubarb grows well Alida, there are so many good things to make with it.
Angie Schneider
8th June 2013 at 6:24 pmThese chocolate pavlova look delectable. I have to try the rhubarb curd too…sounds too good to miss in life.
Choclette
9th June 2013 at 12:03 pmThank you Angie. Rhubarb curd is delicious. If I hadn’t been making meringues though, I would probably have used whole eggs.
Christian Halfmann
9th June 2013 at 11:15 amI 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
9th June 2013 at 12:01 pmOf 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 🙂
The Caked Crusader
9th June 2013 at 3:35 pmGosh, 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
9th June 2013 at 4:34 pmSome of the stems were a lot pinker than others. Also they were quite young ones. CT tells me that varieties differ in stalk colour.
Karen S Booth
10th June 2013 at 5:40 pmLOL! TOP marks for entering this into so many challenges, and TOP marks for a LOVELY recipe too, my kind of recipe! Thanks, Karen
Choclette
14th June 2013 at 7:39 amThanks 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.
Baking Addict
11th June 2013 at 10:10 pmWow 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
14th June 2013 at 7:42 amHehe, thank Ros. This is certainly my own record for number of challenges entered 😉
Louisa (Chez Foti)
13th June 2013 at 9:03 amWhat 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
14th June 2013 at 7:43 amThanks 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.
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