Roasted rhubarb Pavlova from Sweeter Off the Vine: Fruit Desserts for Every Season (page 27) by Yossy Arefi

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Notes about this recipe

  • metacritic on June 05, 2022

    Fantastically good and interesting. The pomegranate molasses cuts the sweetness of the meringue. I, too, will cut the rhubarb into smaller pieces in the future. And I made two meringues, one with a few drops of rosewater and the other with vanilla and white vinegar. Both were superb. A great base recipe.

  • cespitler on July 04, 2017

    This was a hit on the 4th of July. I'm a huge rhubarb fan so next time I would add a bit more and cut it into smaller pieces. Roasting with the vanilla bean is so delicious. Knowing my audience, I also used 2 c of cream for the whipped cream.

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