In my mind, spring and early summer mark "Strawberry Rhurbarb" season. Pavlova, named after a Russian ballerina, Anna Pavlova, is dessert consisting of a crunchy-soft pillow made from meringue, filled with fresh fruit and airy cream. Both New Zealand and Australia claim the birthrights to Pavolva--We love this "by design" lowfat dessert that showcases whatever fruit you have in season (you will probably see a plethora of kiwi fruit when "down under".   A little bit of maple syrup, orange and vanilla add layers of flavor complexity to the rhubarb. Even with the vanilla bean whipped cream, the dessert is still light and full of nutrients. you could also use organic vanilla yogurt if you like.  -LM

Preparation Time 1 hour, plus time to cool

Difficulty Moderate (but worth it!)

Serves 6

Meringues

• 4 large egg whites (about 2/3 Cup)
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon vanilla extract
• pn salt

Strawberry-Rhubarb Compote

• 6 stalks Rhubarb, leaves removed (caution-they are poisonous) cut into 1/2 inch pieces
• 1/2 Cup Maple Syrup
• Juice of 2 oranges (about 1/2 cup) plus 1 Tbsp finally grated orange zest
• 1/4 Cup water
• 1/4 Vanilla bean, split and seed scraped into rhubarb mixture or 2 tsp vanilla extract
• 1 pint Strawberries, tops removed and cut lengthwise into 4-6 pieces depending on size.  
  

Whipped Cream

• 1/3 Cup Organic Heavy Whipping Cream
• 1 Tbsp Confectioner's Sugar
• 1/8 vanilla bean, split and seeds scraped into cream
  

Preparation

For meringues

Preheat oven to 350°F. Line large baking sheet with parchment paper or a silpat sheet. Using electric mixer, beat egg whites in large bowl 1 minute. Add cream of tartar. Continue to beat until soft peaks form. Gradually add sugar, beating until whites are thick and resemble marshmallow creme, about 5 minutes. Beat in cornstarch, vinegar, vanilla, and salt. Drop meringue onto prepared sheet in 6 mounds, spaced 3 inches apart. Using back of spoon, make depression in center of each.

Place meringues in oven. Immediately reduce temperature to 250°F. Bake until meringues are dry outside (but centers remain soft) and pale straw color and lift easily from parchment, about 50 minutes. Cool on sheet on rack. (Can be made 8 hours ahead. Let stand at room temperature.) 

For Strawberry-Rhubarb Compote

In Sauce pan, combine Rhubarb, Maple Syrup, Orange Juice, Orange Zest and Vanilla Bean.Cook over medium heat, covered, until rhubarb is tender but still intact (about 3 minutes). Transfer Rhubarb with slotted spoon into a large bowl. Reduce cooking liquid by half and turn off heat.  Add three-quarters of the strawberries to rhubarb mixture and lightly stir once or twice to incorporate.  Add cooled rhubarb syrup reduction. You can keep this at room temperature or refrigerate depending on your preference.

To Assemble the Pavlova

Place Egg white pillows on 6 individual plates.  Spoon Strawberry-Rhubarb mixture over the 6 pillows. Top with a dollop of Organic Whipped Cream and garnish with remaining strawberry pieces.