We Already Have 1059 Recipes.

Strawberry Pavlova and Rhubarb Sauce


Back in February, Cakelaw, of Laws of the Kitchen, who is from Australia and is a lawyer, posted a recipe named Rhubarb, orange and yoghurt cake for an event called “In the bag”.I commented on her recipe and told her that I did not know what rhubarb was.Cakelaw immediately, without second thought,e-mailed me and asked for my address as she wanted to send me some to try.We exchanged addresses and in no time a package arrived.Cakelaw sent me a bottle of rhubarb sauce and a note saying that she wanted to send me some rhubarb jam but as she could not find any she sent me the sauce.

Thank you so much Cakelaw, hope you’ll find my package when you return from your holidays.

Still I did not know how to use it but reading more carefully the instructions behind the bottle, it said that it goes well with Pavlova.I had heard of this dessert but had never tried it so I made a little search in the internet and when I read the recipe I knew I would love it.A dessert a chef named Herbert Sache created in 1935 in honour of the great Russian ballerina, Anna Pavlova, who was visiting Australia at the time. However, there is a dispute between Australians and New Zealanders as to who created this wonderful dessert.

When I received the package my sister was visiting me from Cyprus so one nightI invited some friends for diner and decided to make Pavlova. I had never made a meringue cake before as my old mixer would not beat the eggs properly and part of the egg white would remain just as I put them in. However, as it was the first time I made it I was really afraid that it might not turn out very good, so just in case I had a back up dessert as well.Needless to say that they were all thrilled when they tasted it.“So light and tasteful”, as they told me.They all asked for the recipe. This cake may resemble in appearance to my Torte Fragole but believe me it is the most decadent cake I ever tasted.

The only changes I made to the recipe was to add lemon instead of white vinegar as I did not have any at home and while reading other recipes I saw that they used lemon as well.In my recipe I used 6 egg whites.

I decorated it with strawberries and rhubarb sauce, not too much because I did not know if they would like it but we all liked it very much.  

However, for those who cannot find any rhubarb sauce, you can serve it with the two sauces, I posted early this week. Strawberry sauce or Kiwi sauce or both.

(In the picture, a newer version of Pavlova I made with strawberry pastry cream sandwiched between two meringues and served with strawberries and kiwis).

The only thing I want to draw your attention to is that you can prepare the meringue well in advance, even from the previous day but add the whipping cream and fruit just before serving as the meringue will immediately start to soften and break down from the moisture of the cream and fruit.I was a bit shocked when I saw this happening to mine as it was beginning to flatten from one side but we ate it in time.

I am also submitting this recipe to Mike, of Mike’s Table, who is hosting the event Strawberry Seduction as he has requested us to send more than one recipe.



4 egg whites (I used 6)
pinch salt
225 gr. or 8oz castor sugar
1 teaspoon white vinegar (or lemon juice)
1/2 teaspoon vanilla essence
2 level teaspoons cornflour

(Please note the following equivalents:
castor sugar or fine/super fine sugar
corn flour or cornstarch)

Whipping Cream see recipe here.

500 grams of strawberries

Preheat oven to 400F(200C).

Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).

Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking), (I placed it with a spoon, making peaks).

Εlectric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
(Fan forced oven: temperature and time needs to be adjusted accordingly.)

Turn oven off, leave pavlova in oven until cool.

Top with whipped cream and decorate with strawberries or kiwis and sauce as desired

Sorry I do not have many photos for this recipe but I had so many things to cook that day that I just remembered to take a quick photo of the cake just in time before we devoured it.


Kopiaste and Kali Orexi,

No ratings yet.

Please rate this

19 Responses

  1. Bellini Valli

    I am so glad you had a chance to try rhubarb sis. I remember as a child hiding in my neighbours rhubarb patch with a bowl of sugar and eating to my hearts content. As an adult I like my rhubarb cooked in sauces, pies, etc. I love it’s tangy flavour:D

  2. Rosie

    Oh isn’t that such a lovely treat from cakelaw 🙂 I am so pleased you have been able to taste rhubarb now Ivy 😀

    Rosie x

  3. Peter M

    Rhubarb was a foreign taste to me and to Greeks here in Toronto. It was something that grew in the gardens of Anglos’ homes.

    To eat it raw, one finds it extremely sour…hence it’s paired with lot so sugar and made into jams or part of a pie.

  4. Ivy

    Val, I liked it and I’ve made a nice dessert today using it.

    Rosie, Cakelaw was indeed very sweet to send this over.

    Peter, thanks for the additional information.

  5. a kelly

    Rhubarb grows like a weed here. If your neighbour has a rhubarb patch they insist you take some or they will leave bags of it at your door! And you will have to cook it with copious amounts of sugar because it is so sour. My mother used to make rhubarb pie. She loved sour flavours. They are pinky red stalks like giant celery with beautiful green leaves at the end.
    What a great blog friend to send you some!! The sauce is so much better than getting the stalks in the mail!
    Oh by the way your birthday cake looked amazing…as all your cooking does.

  6. Ivy

    Thank you very much Alex. How nice to have such neighbours. Just saw a asian savory recipe of salmon with a rhubarb and blueberry sauch and I was saying yum, then I saw it had wasabi (yaks) I nearly died when I tried wasabi.

  7. Cynthia

    What does rhubarb taste like? I’ve never had it.

  8. Emiline

    Oooh, how elegant. I’ve never made pavlova. Thanks for the reminder. You rock!!

    That’s so sweet of Cakelaw to send you the rhubarb sauce.

  9. Ivy

    Hi Emiline. Yes it was and I think we should do this more often as it’s a great way to learn about things that we will not have the chance to taste in our life.

  10. Pixie

    Aww, that is just so very kind of her- the food blogging community is so wonderful.

    Your dessert looks great, see you are really a daring baker!

    and sweetie, I’d love to do a mini-exchange of ingredients with you; should you ever care to do so- just get in touch!

  11. Passionate baker...& beyond

    Oooooooooooooh, I’ve never had rhubarb either. Saw it on Pixie’s blog a while ago, & on Tartlettes on the DB post.All I know is that its got stalks & is pink(ish)!! Have thought many a time that I’ll make a pavlova…but all my frozen egg whites disappeared into the DB cake this month. Now you’ve inspired me to start collecting them again! Lol Ivy…thanks for the tips too.

  12. Ivy

    @ Cynthia. I would say that although sweet you can still distinguish its tart and tangy taste but surprisingly pleasant.
    @ Cakelaw. Thank you very much my friend. I made this thanks to you.
    @ Pixie (and everybody else) if there is an ingredient you would like to taste please tell me and we can arrange this.
    @ Deeba. If you read my reply, what’s this about frozen egg whites? Never heard of this before. Sure would like to know.

  13. Núria

    Now I know why you are so sweet!!! See all these tarts and cakes… How nice to get this sauce from Cakelaw 😀 What a good use you made!

  14. Ivy

    Thank you Nuria and yes Cakelaw was very sweet to send it to me and so were you to send Jenn that beautiful apron and Iberian Ham.

  15. Pixie

    Ivy- I’m going to hopefully send you an email during the week- if i forget for some reason please remind me!!!

  16. Ivy

    OK Pix, noted

  17. Núria

    Hey Ivy, would you like to make an exchange of packages? anything in particular? I would love to try something Greek!!! Let’s fix a price and do it!!!!
    What do you say?

  18. Ivy

    Nuria, why not.

  19. Maria V

    this sounds just as my mother used to make it in new zealand