Rhubarb Pavlovas

I realized, in horror, at about 4 o'clock that I completely forgot to plan a birthday dessert for Jake. Whoops. I wanted something elegant but easy, so I settled on rhubarb pavlovas.

I've never made pavlovas, but in prepping for the class I'm about to teach at the boys' school - Aussie Adventures - this popular Australian dessert entered my culinary radar. In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova.

6 organic large egg whites

pinch pink Himalaya salt

dash of ground ginger

1 t white vinegar

3/4 C plus 2 T organic granulated sugar for the whipped cream

1 T cornstarch

1/2 t pure vanilla extract

1 C heavy cream

2 C fresh rhubarb, chopped

1/4 C butter, cubed

1/2 organic granulated sugar

Preheat the oven to 350°F. Combine egg whites, salt, and white vinegar together in a large mixing bowl and beat on high speed until soft peaks form. Combine the 3/4 C sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Add the vanilla and ground ginger and beat until stiff peaks form. Line a baking sheet with parchment paper and spoon the meringue in 8 big spoonfuls, using a spoon to spread them in a circle, and then make a hollow in each.

Bake for 10 minutes, lower the heat to 200°F, and bake for another hour. Turn off the heat and cool the meringues in the oven with the door propped open. Meanwhile, whip the cream together with the remaining 2 tablespoons of sugar. While the meringues bake, make a rhubarb compote with the last three ingredients on the list. To serve, evenly distribute the cream on the meringues, filling in the hollow. Top with the rhubarb compote and serve.

Happy birthday, my Love!

*March 30, 2012 UPDATE: One of my photos on this recipe was featured on the TODAY.com's food blog, Bites, as one of the "feast your eyes dessert photos for a sweet fix" features.* Hooray.