Pistachio Pavlova with Rhubarb Curd

5 from 4 reviews

A gorgeous and delicious recipe for pistachio pavlova with rhubarb curd. Make it a day in advance and only have 5 minutes of assembly time before serving!



Pistachio Pavlova Ingredients

  • 1 cup chopped roasted pistachios
  • 2 tablespoons cornstarch
  • 5 large egg whites, at room temperature
  • 1/2 teaspoon kosher salt
  • 1 teaspoon distilled white vinegar
  • 1 1/4 cups sugar

Rhubarb Curd Ingredients

  • 10 stalks rhubarb, trimmed and coarsely chopped
  • 3/4 cup sugar sugar
  • 1 tablespoon water
  • 1 tablespoon rose water (or 1 tablespoon water)
  • 4 egg yolks, lightly whisked
  • 125 grams (1 stick) unsalted butter, softened and cubed
  • 2 teaspoons lemon juice

Homemade Whipped Cream (optional)

  • 1 cup heavy cream
  • 1/4 cup sugar

Pistachio Rhubarb Pavlova Toppings:

  • 1/2 cup chopped pistachios
  • 2 tablespoons dried rose petals


Make the Pistachio Pavlova:

  1. Preheat oven to 350° F.
  2. In a small bowl, toss the pistachios and cornstarch.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt on high until foamy, 2 minutes. Beat in the vinegar.
  4. Beat in the sugar 1 tablespoon at a time. Once incorporated, continue beating until the whites are glossy and stiff peaks form, 8-10 minutes.
  5. Fold in the pistachio mixture. Spoon the meringue onto a baking sheet covered with parchment paper. Spread into a 10-inch round and use the back of the spoon to make a slight indentation in the center.
  6. Lower the preheated oven to 225° F and bake for 1 1/2 hours. Turn the oven off and, without opening, let the meringue rest in the oven for 1 hour. Transfer to a rack and let cool. Will keep in an airtight container or bag overnight.

Make the Rhubarb Curd:

  1. Place the rhubarb, 1/4 cup superfine sugar, water, and rose water extract in a saucepan. Cover and cook over low heat, stirring occasionally, for 10 minutes or until rhubarb is completely softened. Blend with a hand mixer.
  2. Place an inch of water in a medium saucepan and bring to a boil. Place the rhubarb mixture in a heatproof bowl. Add the egg yolks, butter, lemon juice and remaining 1/2 cup of sugar and whisk to combine. Place the bowl over simmering water and cook for 5 minutes, until mixture is smooth and thick.
  3. Set aside to cool to room temperature, before serving. Will also keep in the fridge, covered with plastic wrap, for 2-3 days prior to use.

Make the homemade whipped cream:

  1. Beat the heavy cream and sugar on medium high until soft peaks form.

Assemble the pistachio pavlova with rhubarb curd:

  1. Spread whipped cream (optional) on pavlova, followed by rhubarb curd. If the mixture has gotten too thick from being chilled, add a splash of rosewater or lemon juice. Sprinkle with chopped pistachios and dried rose petals. Slice and serve immediately


Note: Rhubarb curd in the photos is a slightly different version from the recipe above. I had the nagging feeling that I could do better than the first version so I went back to the kitchen and figured out a different method! This version is similar in color but with a thicker texture due to the pureed rhubarb. I promise the switch was worth it.

Pistachio Pavlova adapted from Food & Wine Magazine

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