Rhubarb takes centre stage in Martha Stewarts beautiful pavlova recipe.
- Preheat oven to 100C/80C fan-forced. Line a baking tray with baking paper.
- Combine sugar and cornflour in a small bowl. Using an electric mixer, beat egg whites, lemon juice and salt on medium speed until very frothy. Increase speed to medium-high. Gradually add sugar mixture, beating for 10 to 12 minutes or until stiff, glossy peaks form, scraping down sides of bowl halfway through. Spoon meringue onto prepared tray. Gently spread into an 18cm circle, leaving a 9cm-wide, 3cm-deep well in centre.
- Bake for 2 hours or until meringue is crisp on the outside and the texture of marshmallow on the inside. (If meringue starts to brown during cooking, reduce oven temperature to 80C/60C fan-forced.) Turn oven off. Cool meringue in oven, with door ajar, for at least 2 hours or overnight.
- Preheat oven to 200C/180C fan-forced. Cut rhubarb on a sharp angle into 5cm lengths. Combine rhubarb, 1/4 cup cold water, extra sugar and lemon juice, and a pinch of salt in a single layer in a glass or ceramic baking dish. Bake for 12 to 15 minutes or until tender, spooning juices over rhubarb halfway through cooking. Carefully transfer rhubarb (it will be very soft) to a baking paper-lined tray. Reserve juices. Cool completely.
- Just before serving, using an electric mixer, beat cream and vanilla until soft peaks form. Place meringue on a plate. Fill centre with cream mixture. Top with rhubarb and reserved juices. Sprinkle with pistachios. Serve immediately.
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