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!
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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