Rhubarb and custard pavlova

Christmas just isn’t Christmas without pavlova. Nici Wickes has dressed up this recipe with the wickedly good combo of rhubarb and custard, as well as strawberries and cream. It is knock-out fabulous!

By Nici Wickes
  • 1 hr 30 mins cooking
  • Serves 12
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  • 3 egg whites
  • 1 1/4 cup sugar
  • 4 tablespoon hot water
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon cornflour
Rhubarb and custard pavlova
  • 1 punnet strawberries, hulled and sliced
  • 2 teaspoon lemon juice
  • 1 tablespoon icing sugar
  • 2 cup rhubarb, chopped into 3cm lengths
  • 2 tablespoon brown sugar
  • 2 pavlova discs (see recipe above)
  • 400 millilitre cream, whipped
  • 1 cup homemade or store-bought vanilla custard


  • 1
    Makes 1 x 26cm disc. Preheat oven to 140°C fan bake. Line a tray with baking paper, then draw a 26cm circle on it.
  • 2
    Beat the egg whites until foamy, then begin to gradually add the sugar. Whisk in the water, vinegar and vanilla. Beat until thick and stiff, and the sugar is dissolved (about 10 minutes of beating), adding the cornflour last.
  • 3
    Spread meringue evenly onto the circle. Cook for 1 hour. Turn oven off and leave for another hour.
Rhubarb and custard pavlova
  • 4
    Put the strawberries in a bowl. Mix in the lemon juice and sugar.
  • 5
    Toss the rhubarb with the brown sugar, then spread on a lined oven tray. Bake at 150°C for 20-30 minutes or until soft. Set aside to cool. Transfer the rhubarb to the bowl with the strawberries, trying to keep the pieces intact.
  • 6
    To assemble, place one pavlova on a serving platter. Top with half of the whipped cream and drizzle over half the custard. Add half the fruit and top with the other pavlova. Cover with remaining whipped cream, custard and fruit.
  • 7
    Serve in big luscious wedges!


  • As long as they’re kept dry and away from humidity, pavlova will last a few days and stay crisp. I keep mine wrapped in foil in the oven – just be careful not to turn it on accidentally!

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