The exotic flavours of cardamom and star anise partner beautifully with rhubarb.
- 6-8 stalks rhubarb, trimmed and cut into 2 inch pieces on an angle
- juice of one large orange (approx. 1 c)
- ¼ c honey
- ½ t salt
- 8 pods green cardamom
- 2 star anise
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1 knob (about 1½ inch) ginger, peeled and thickly sliced crosswise
Heat oven to 400°F.
Mix all ingredients together in 9×13 inch baking dish. Bake, stirring occasionally, until rhubarb is tender, 14-16 minutes. Reserve.
Meringue
- 2 large egg whites, room temperature
- 8 T sugar, divided
- ¾ t cornstarch
- ¼ t white balsamic vinegar
- 1/8 t orange-flower water* (if you have)
Position rack in centre of oven and preheat to 275°F. Line large baking sheet with parchment paper. Using cookie cutter or glass as aid, trace six 2½-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over.
Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. With mixer running, gradually add 6 tablespoons sugar. Whisk 2 tablespoons sugar and cornstarch in small bowl. With mixer running, gradually beat sugar-cornstarch mixture into meringue. Continue beating meringue until stiff glossy peaks form. Beat in vinegar and orange-flower water. Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1½ inches high). Using back of spoon, form slight depression in the centre of each.
Bake meringues until beige and dry to touch, about 20 minutes. Turn off oven and prop door open slightly with wooden spoon. Let meringues cool in oven until completely dry, about 1 hour. Transfer to rack to cool completely. Can be made the day ahead. Store airtight at room temperature.
To serve pavlova: place one meringue on each of six plates. Top with rhubarb mixture and serve with whipped cream if desired.
Serves 6-8.
*Orange-flower water can be found at the Italian Centre Shops amd Middle Eastern markets.