Mini Raspberry Rhubarb Pavlovas
Yield: 6 pavlovas
 
Ingredients
For the Raspberry Rhubarb Compote:
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh rhubarb, small diced
  • ½ cup sugar
  • 2 tablespoons corn starch
  • 1 tablespoon lemon juice
For the Pavlovas:
  • 4 egg whites
  • 1 cup superfine sugar*
  • ½ teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract.
For the Whipped Cream:
  • 1 cup of heavy cream
  • 2 tablespoons of powdered sugar
Instructions
For the Compote:
  1. Combine rhubarb, raspberries and lemon juice in 2-quart saucepan.
  2. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes). (Test a piece of rhubarb to make sure it's soft.)
  3. Combine ½ cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (about a minute more).
  4. Set compote aside to cool while you make the rest of the dessert.
For the Pavlovas:
  1. Preheat oven to 275F. Line a large cookie sheet with parchment paper. (If desired,) trace 6- 3 inch circles spaced evenly among the sheet and flip the parchment over so the writing is facing down.
  2. Place the egg whites in the very clean bowl of a stand mixer fitted with a (very clean) whisk attachment. Whisk on medium high speed until soft peaks form. Let the machine continue to run as you gradually add the sugar- one tablespoon at a time. Continue to beat, raising the speed to high if needed, until stiff glossy peaks are formed.
  3. Sprinkle the corn starch, vinegar and vanilla over the meringue and gently fold them in to combine.
  4. Now gently spread the meringue in the circles on the parchment to make circular bases. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle.
  5. Bake for about 40-55 minutes, or until the meringue rounds are a pale pinky/cream egg-shell type color. Turn the oven off and leave the door slightly ajar to let the meringues cool completely. As the meringue cools, it will crack slightly.
For the Whipped Cream:
  1. Whip the heavy cream with an electric mixer until soft peaks form. Add the vanilla and sugar and continue beating until you get stiff peaks.
To Assemble:
  1. Top each cooled pavlova shell with whipped cream and then spread compote on top. Store in the fridge until you're ready to serve.
Notes
Base Pavlova recipe adapted from Australian Food
Recipe by The Baker Chick at https://www.thebakerchick.com/mini-raspberry-pavlovas/