As the days grow warmer and the vibrant colors of spring emerge, I find myself craving a dessert that perfectly captures the essence of the season. That’s when I discovered this delightful Mini Rhubarb and Custard Pavlova recipe, which combines the tangy sweetness of rhubarb with the silky smoothness of custard, all nestled within airy meringue nests. Picture this: the unmistakable zing of freshly baked rhubarb mingling with the zesty notes of orange, creating an irresistible aroma that envelops your kitchen.
I first stumbled upon this gem while searching for a way to elevate a simple spring gathering. The best part? This elegant dessert might look fancy, but it comes together in just over 10 minutes of active baking time! With each spoonful, you’ll experience a perfect balance of flavors and textures—fluffy meringue, luscious custard, and crunchy pistachios—making it a crowd-pleaser that’s sure to impress. So, whether you’re hosting friends or simply indulging in self-care, join me in creating this delightful pavlova that’s just bursting with seasonal goodness!
Why love this Mini rhubarb and custard pavlova recipe?
Versatile and delicious, this dessert adapts beautifully for any occasion, from casual family dinners to elegant gatherings. Quick prep time allows you to whip it up in a flash, leaving you more time to enjoy your company. Gorgeous presentation—the colorful layers of rhubarb and creamy custard are irresistible on any table. Unique flavor combination brings together tangy rhubarb, sweet orange zest, and crunchy pistachios for a delightful treat. If you’re in the mood for more fruity desserts, check out our delectable Spring-inspired dessert recipes.
Mini Rhubarb and Custard Pavlova Ingredients
For the Rhubarb Filling
• British Rhubarb – 400 g – This tangy rhubarb will bring a refreshing zing to your pavlova.
• M&S Remarksable Value Orange – 1, zest and juice – Adds a vibrant citrus flavor that complements the rhubarb perfectly.
• M&S Fairtrade Golden Caster Sugar – 130 g – Sweetens the tartness of the rhubarb, allowing its natural flavors to shine.
For the Pavlova
• Meringue Nests – 4 – These airy nests provide a light and crisp base for your luscious filling.
• M&S Collection Madagascan Vanilla Luxury Custard – 250 g – Creamy and smooth, this custard adds richness that’s simply delightful.
For the Topping
• M&S Shelled Pistachios – 30 g, roughly chopped – Sprinkle for a delightful crunch that contrasts beautifully with the soft textures.
This mini rhubarb and custard pavlova recipe is sure to be a showstopper at your next gathering!
How to Make Mini Rhubarb and Custard Pavlova
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Preheat the oven to 190°C/170°C fan/gas mark 5. This important step ensures your rhubarb will bake perfectly, transforming into a tender delight that enhances your pavlova.
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Prepare the rhubarb by cutting it into 5cm batons. Don’t forget to zest the orange and set the zest aside—it will be used as a beautiful garnish that brightens your dessert.
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Combine the rhubarb in a baking dish in a single layer and generously cover it with golden caster sugar and the freshly squeezed orange juice. Cover with greaseproof paper and bake for 10-12 minutes, until tender. Allow it to cool completely for the best flavor.
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Assemble the pavlovas by placing one meringue nest on each plate. Lightly crush the inner part of the meringues with a spoon, creating a cozy nest for the filling.
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Fill each meringue with a spoonful of creamy custard, then add a couple of pieces of the sweet, tender rhubarb. Top with another meringue and repeat for a delightful, layered effect.
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Drizzle some of the rhubarb cooking liquid over the top and generously scatter the chopped pistachios and orange zest for a stunning finish.
Optional: Garnish with a sprig of mint for added freshness and pop of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mini Rhubarb and Custard Pavlova
Fridge: Keep assembled pavlovas in an airtight container in the refrigerator for up to 2 days. This helps maintain the meringue’s texture and prevents sogginess.
Freezer: For freezing, freeze the meringue nests separately for up to 1 month. Assemble the pavlova after thawing and handling rhubarb for best results.
Serving: When ready to serve, gently reheat any leftover rhubarb mixture on the stove for a few minutes, then assemble your mini rhubarb and custard pavlova with fresh toppings.
Garnishing: If you had prepared any nuts, add them just before serving to ensure they keep their lovely crunch!
Expert Tips for Mini Rhubarb and Custard Pavlova
- Choose Fresh Rhubarb: Use firm, fresh rhubarb for the best flavor and texture in your mini rhubarb and custard pavlova. Avoid limp stalks.
- Zest with Care: Zest the orange before juicing to keep the zest fresh and fragrant. This will enhance the overall flavor of your dessert.
- Cool Before Assembly: Make sure the rhubarb is completely cool before scooping it into the meringue nests. This prevents soggy nests and enhances the presentation.
- Layer Generously: Don’t be shy with the custard and rhubarb layers! A generous filling ensures every bite is bursting with flavor.
- Meringue Texture: If you like extra-crispy meringue, leave it to cool in the oven after baking with the door slightly ajar—this helps prevent moisture.
- Pistachio Crunch: Add the pistachios right before serving to maintain their crunch, keeping the textures in your mini pavlova delightful!
Mini Rhubarb and Custard Pavlova Variations
Feel free to let your creativity soar while preparing this delightful pavlova, as there are countless ways to customize your dessert!
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Gluten-Free: Substitute meringue nests with gluten-free options, ensuring everyone can indulge without worry. You could even whip up meringue from scratch using egg whites and sugar for a homemade touch.
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Nut-Free: Omit pistachios and use sunflower seeds to maintain a satisfying crunch, making the dish suitable for nut allergies while keeping that delightful texture.
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Dairy-Free: Replace luxurious custard with coconut cream; it creates a dreamy, silky finish that highlights the rhubarb’s tanginess beautifully.
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Berries Twist: Add a layer of fresh strawberries or blueberries for a fruity twist that balances the tangy rhubarb and adds a pop of color.
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Citrus Boost: Experiment with lemon or lime juice and zest instead of orange for a zippier flavor profile that enhances the overall brightness of your pavlova.
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Herb Infusion: Incorporate a hint of fresh basil or mint leaves into the rhubarb filling to introduce an unexpected herbaceous note that pairs delightfully with the sweetness.
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Spicy Kick: Add a dash of ginger or chili flakes to the rhubarb mixture before baking for a surprising warmth that elevates each bite.
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Layered Delight: Create individual pavlovas by layering in whipped cream or yogurt between the meringue nests for an extra luscious layer that blends beautifully.
Make Ahead Options
These Mini Rhubarb and Custard Pavlova recipe components are perfect for meal prep, making your busy weeknights a breeze! You can roast the rhubarb up to 24 hours in advance and store it in an airtight container in the fridge to maintain its vibrant flavor and color. Additionally, the meringue nests can be made and stored for up to 3 days at room temperature—just keep them in a dry place to avoid sogginess. When you’re ready to serve, simply layer your meringues with the custard and roasted rhubarb, drizzle with the cooking liquid, and garnish with pistachios and orange zest. Enjoy the luxury of a delicious dessert without the last-minute rush!
What to Serve with Mini Rhubarb and Custard Pavlova?
As you indulge in the whimsical layers of this delightful dessert, consider complementing it with these perfect pairings to create a magical meal experience.
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Herbal Tea: The lightness of herbal tea, particularly chamomile or mint, beautifully balances the sweetness of the pavlova, offering a refreshing end to your meal.
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Fresh Berries: A simple medley of strawberries, blueberries, and raspberries adds a burst of juicy sweetness that complements the tangy rhubarb.
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Lemon Sorbet: This airy dessert enhances the zing of the rhubarb while providing an icy element that contrasts delightfully with the pavlova’s creamy texture.
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Vanilla Ice Cream: Offering a creamy counterpart, velvety vanilla ice cream pairs wonderfully with the pavlova, balancing flavors without overpowering the maindessert.
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Sparkling Water with Citrus: Elevate your dining experience with bubbly citrus-infused sparkling water, which refreshes your palate and highlights the citrus notes in the rhubarb.
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Pistachio Biscotti: Crunchy and nutty, these biscotti add a satisfying texture alongside the pavlova while echoing the pistachios used as topping.
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Chocolate Ganache Tart: For an indulgent twist, consider serving a slice of luscious chocolate ganache tart. The rich chocolate juxtaposes the light pavlova, creating a dessert platter to remember.
Pairing your mini rhubarb and custard pavlova with these delightful options will add layers of fun and flavor, enhancing your culinary experience!
Mini Rhubarb and Custard Pavlova Recipe FAQs
How do I choose the best rhubarb?
Absolutely! Look for rhubarb stalks that are firm, with a bright, vibrant color—think deep green or a lovely ruby red. Avoid stalks with dark spots or a limp texture, as these indicate overripeness. For the best flavor, British rhubarb is often sweet and tender, making it perfect for this mini rhubarb and custard pavlova recipe.
What’s the best way to store leftovers?
Very! You can keep assembled pavlovas in an airtight container in the refrigerator for up to 2 days. This method helps maintain the meringue’s texture and prevents it from becoming soggy. I recommend eating them within a day for the freshest experience!
Can I freeze the pavlova?
Certainly! For freezing, separate the meringue nests and freeze them individually for up to 1 month. Make sure to wrap them well in plastic wrap to prevent freezer burn. When ready to serve, simply thaw the meringues at room temperature and reheat any leftover rhubarb mixture gently on the stove before assembling your mini rhubarb and custard pavlova.
What should I do if my meringues become soggy?
Oh no! If your meringues have become soggy, it’s a common issue, especially in humid conditions. To avoid this, make sure your rhubarb is completely cooled before layering it into the meringues. If they are already soggy, you can try crisping them up again in a low oven (around 100°C/215°F) for about 30 minutes, allowing the moisture to escape.
Are there any dietary considerations with this recipe?
For sure! This mini rhubarb and custard pavlova contains eggs from the meringue nests and dairy from the custard, which could be an issue for those with egg or dairy allergies. If you’re accommodating vegan diets, consider experimenting with aquafaba (the liquid from canned chickpeas) to make your meringue and a suitable non-dairy custard alternative.
How long can I keep the rhubarb cooking liquid?
Absolutely! You can store the leftover rhubarb cooking liquid in an airtight container in the refrigerator for up to 3 days. It can be a delicious drizzle for your pavlova or even a syrup for pancakes or waffles later on. Just make sure it cools completely before sealing!
Indulge in Mini Rhubarb and Custard Pavlova Bliss
Ingredients
Equipment
Method
- Preheat the oven to 190°C/170°C fan/gas mark 5.
- Prepare the rhubarb by cutting it into 5cm batons and zest the orange.
- Combine the rhubarb in a baking dish, cover with sugar and orange juice, and bake for 10-12 minutes.
- Assemble the pavlovas by placing one meringue nest on each plate and lightly crush the inner part.
- Fill each meringue with custard, then add pieces of rhubarb. Top with another meringue.
- Drizzle rhubarb cooking liquid over and scatter chopped pistachios and orange zest.