Nici Wickes’ Rhubarb & Custard Pavlova

Nici Wickes’ Rhubarb & Custard Pavlova

Recipe by Nici Wickes
0.0 from 0 votes
Course: DessertCuisine: Gluten Free, VegetarianDifficulty: Medium
Servings

10

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes


Food Editor for New Zealand Woman’s Weekly – Nici Wickes, shares her Rhubarb & Custard Pavlova recipe. A pavlova all dressed up for Christmas!

This wickedly good combination of rhubarb and custard, strawberries and cream is knock out fabulous Nici says. “My Mum’s recipe for Pav is the best I know – it produces a crisp and delicate shell with just the right amount of marshmallow centre”.

Ingredients

  • Mum’s Pavlova. Makes 1 x 26cm disc

  • 1chip strawberries, sliced

  • 2 tsp lemon juice

  • 1tbsps icing sugar

  • 2 cups rhubarb chopped 3cm lengths

  • 2tbsps brown sugar

  • 2 pavlova discs (see below)

  • 400mls cream, whipped

  • 1 cup homemade or store-bought vanilla custard

  • Pavlova Recipe
  • 3 egg whites

  • 1.25 cups sugar

  • 4tbsps hot water

  • 1 tsp vinegar

  • 1 tsp vanilla

  • 1 tsp cornflour

Instructions

  • Hull and slice strawberries into a bowl. Squeeze over lemon juice and sprinkle with icing sugar. Toss washed and chopped rhubarb in brown sugar then spread on lined oven tray. Bake at 150C for 20-30 minutes until soft. Transfer gently (so rhubarb pieces remain un-squashed) to bowl with strawberries until required.
  • Pavlova
  • Preheat oven to 140 C fan bake. Draw a 26cm circle on baking paper lining a tray.
  • Beat egg whites until foamy then begin gradually adding sugar. Add water, vinegar and vanilla and beat until thick and stiff and the sugar is dissolved (about 10 minutes of beating), adding the cornflour last.
  • Spread meringue into an even circle, cook for 1 hour, turn oven off and leave for another hour.
  • To assemble: place one pavlova on serving platter, top with half of whipped cream and drizzle over half of custard. Add half fruit and top with second pavlova. Top this with remaining whipped cream, custard and fruit.
  • Serve in big luscious wedges!

Notes

  • Recipe Credit: Nici Wickes. Photography Credit: Todd Eyre & Bauer Media
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