Rhubarb and Lime Pavlovas

Name: Rhubarb and Lime Pavlovas
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 3 egg whites, room temperature; 4 eggs; 1 teaspoons lime juice from 1 lime; 4 teaspoons zest and 2/3 cup lime juice (from about 8 limes); 184 grams medium stalks rhubarb (about; 1 pinch Pinch salt; 118 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter; 1 teaspoons vanilla extract; 237 milliliters water

You can never have too many dessert recipes, so give Rhubarb and Lime Pavlovas a try. This recipe makes 6 servings with 223 calories, 6g of protein, and 14g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes around 5 hours. A mixture of vanillan extract, salt, water, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

Place a rack in center of oven. Preheat oven to 225°F. In stand mixer fitted with whisk attachment or with hand mixer, whip egg whites with salt, lime juice, and vanilla until foamy, then gradually add sugar. Whip to stiff, glossy peaks, then transfer to piping bag or large ziploc bag with the tip cut off. Line a baking sheet with parchment paper, then pipe meringue into 6 equal mounds about 4 inches across.

Ingredients you will need

Egg Whites

Lime Juice

Vanilla

Mounds Bar

Sugar

Salt

Equipment you will use

Baking Paper

Baking Sheet

Stand Mixer

Hand Mixer

Whisk

Oven

Bake for 1 hour, turn and continue baking until outside is slightly firm but not browned, 30 to 50 minutes longer. Turn oven off and allow pavlovas to cool to room temperature in oven, at least 40 minutes. Store in an airtight container once cooled for up to 3 days.

Equipment you will use

Oven

Combine butter, sugar, half of zest, juice, eggs, and pinch salt in a medium bowl.

Ingredients you will need

Butter

Juice

Sugar

Egg

Salt

Equipment you will use

Bowl

Place over simmering water and whisk constantly until very thick, at least 10 minutes. Immediately strain through a fine mesh sieve or chinois and stir in remaining zest.

Ingredients you will need

Water

Equipment you will use

Sieve

Whisk

Place plastic wrap over surface of curd, poking a few holes to allow steam to escape, and chill in refrigerator.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Place rack in center of oven. Preheat oven to 350°F. Wash rhubarb thoroughly and cut into 3-inch pieces.

Ingredients you will need

Rhubarb

Equipment you will use

Oven

Place in baking dish.

Equipment you will use

Baking Pan

Combine sugar and water in a medium saucepan and bring to boil until sugar is completely dissolved. Immediately pour hot syrup over rhubarb and place in oven. Cook for 10 minutes, then gently stir and continue cooking until rhubarb yields to a fork or skewer but is not broken down, 3 to 5 minutes longer.

Ingredients you will need

Rhubarb

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Skewers

Oven

Remove from oven and allow rhubarb to cool in the syrup. Strain rhubarb out and place syrup in a small saucepan, simmer over medium heat until reduced by half. Set aside to cool.

Ingredients you will need

Rhubarb

Syrup

Equipment you will use

Sauce Pan

Oven

Drizzle plate with rhubarb reduction.

Ingredients you will need

Reduction

Rhubarb

Place pavlova in center of plate, top with curd and rhubarb chunks..

Ingredients you will need