Nici Wickes’ Rhubarb & Custard Pavlova

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Nici Wickes’ Rhubarb & Custard Pavlova

  • Author: Nici Wickes
  • Cook Time: 60
  • Total Time: 60


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”.



  • Mum’s Pavlova. Makes 1 x 26cm disc
  • 1 chip strawberries, sliced
  • 2 tsp lemon juice
  • 1 tbsps icing sugar
  • 2 cups rhubarb chopped 3cm lengths
  • 2 tbsps brown sugar
  • 2 pavlova discs (see below)
  • 400mls cream, whipped
  • 1 cup homemade or store-bought vanilla custard

Pavlova Recipe

  • 3 egg whites
  • 1 1/4 cups sugar
  • 4 tbsps hot water
  • 1 tsp vinegar
  • 1 tsp vanilla
  • 1 tsp cornflour


  1. 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.


  1. Preheat oven to 140 C fan bake. Draw a 26cm circle on baking paper lining a tray.
  2. 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.
  3. Spread meringue into an even circle, cook for 1 hour, turn oven off and leave for another hour.
  4. 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.
  5. Serve in big luscious wedges!


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


  • Serving Size: 10

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Posted on

December 12, 2016