Rhubarb and Strawberry Vegan Pavlova

This is the perfect spring dessert. It’s light, fresh and satisfies any sweet craving! Perfect for sharing with family and friends – and they won’t even know it’s vegan!

Done in 2 hours

Dish by Mia Jacobs

Ingredients

For the vegan meringue

from 1 tin chickpeasaquafaba

170gcaster sugar

1/4cream of tartar

2 tspcornstarch

1 tspvanilla extract

For the rhubarb and strawberry compote

95gfresh rhubarb, roughly chopped

2strawberries, roughly chopped

1-2 tbsp (according to taste)caster sugar

25mlwater

1 tspcornstarch

To finish

200mlwhippable vegan cream

5-6fresh strawberries, quartered

a handfulfresh raspberries

a handful (5g)freeze dried strawberries, crushed

a few leavesfresh mint

a handfultoasted almond flakes

2-3 (optional)twist of lemon

I love the tartness and freshness of rhubarb and this is the perfect dessert to showcase it. It's fruity, sweet, creamy but light at the same time. Perfect for sharing at Easter, Passover or any other kind of celebration.

Method

Preheat the oven to 120 degrees C. If your oven runs hot, try turning it down to 110.

Grab a very clean metal or glass mixing bowl - it must be free of any water or oils as this can stop the aquafaba whipping up properly. Pour the aquafaba and cream of tartar into the bowl then using an electric whisk, whisk on medium speed until frothing and doubled in size.

Turn the speed up to high and continue whipping vigorously for 5-10 mins or until firm peaks form. Once you have firm peaks, slowly add the sugar in 1 tbsp at a time. It's key to do this so the sugar doesn't knock the air out of the whipped aquafaba, so patience is key!

Add the vanilla bean paste/extract then sift in the cornstarch and whisk for another 20-30 seconds, until combined. If done right, you should be able to hold the bowl over your head without it sliding out.

Line a baking tray with baking paper and sprinkle over some extra cornstarch. Spoon the meringue mixture onto the baking tray and shape as desired, leaving a divot in the centre for the cream and berries later. Place into the oven and bake for 2 hours, without opening the door as this will cause the meringue to sink.

While the meringue cooks, tip the rhubarb and strawberries into a small saucepan. Add the sugar and water, stir then cover and bring to a boil. Turn down and simmer until everything has softened into a puree. Mix the cornstarch with 1 tsp water and pour into the pan. Stir to combine and leave to cool.

Once the meringue is cooked, turn the oven off and leave to cool in the oven until it's around room temp, around 30 mins. Remove and once it's cooled completely, top with vegan cream, the rhubarb compote, the fresh berries and extra garnishes. Serve immediately, and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.