Cider-Poached Rhubarb Pavlova
Crispy, crunchy meringue shells, cider-poached rhubarb and lightly sweetened lilac cream come together to create this gorgeous summer showstopper.
|6 Stalks||rhubarb, cut into pieces|
|1 cup||sugar, divided in half|
|1/4 cup||Bulwark Blush Cider|
|1/2 cup||lilac blossoms|
|1 cup||whipping cream|
|1 tbsp||finely chopped parsley|
|8 mini||meringue shells|
- For the poached rhubarb, preheat the oven to 400°F. Combine rhubarb, 1/2 cup of sugar and the cider in a 9”x 13” oven-safe casserole dish. Cover with foil and bake until soft, about 20 minutes. Allow to cool, reserving the syrup.
- Combine remaining 1/2 cup of sugar with the lilac blossoms. The longer the lilac sugar sits, the stronger the flavour and aroma of lilac will be. To make the lilac cream, beat whipping cream with 4 Tbsp. of lilac sugar, strained of flowers if desired, until stiff peaks form.
- To assemble, top each meringue with poached rhubarb and syrup and serve with a good dollop of lilac whipped cream.
Recipe provided by: Kelly Neil & Kathy Jollimore