This Cider-Poached Rhubarb Pavlova features tart spring rhubarb roasted with hard apple cider and sugar showcased on mini-meringue shells. We chose to add fresh lilac blossoms to the whipped cream for this pavlova. Make your lilac sugar a few days in advance if you want stronger lilac flavour. If lilacs aren’t in season you can substitute any other edible flower you like, or leave them out completely. Also consider using store bought meringue shells to simply make your life easier!
This post was first published on June 28, 2017 and was last updated September 25, 2019.