I’ve said it before, but I will say it again: I love (love love) the combination of strawberries and rhubarb. Sweet and tart, plus totally pretty, it’s just a combo that I can’t seem to quit during the summer. Since making a strawberry and rhubarb Angel Food cake, I knew I wanted to find another recipe that combined the two fruits.
A few months back, we featured Curtis Stone in Good Housekeeping and he made a pit stop in the office when he was in town to celebrate with our EIC, sign some copies of his newly-released cookbook (you should totally get Good Food, Good Life, by the way—it’s great!) and cook for us. We felt very spoiled and he was just as adorable and charming as he comes across on TV. Plus, that accent—swoon!
One of the treats he served was a strawberry rhubarb pavlova. I had never had one before but I knew the second I took a bite I just had to make it at home. It was light, fluffy, sweet and just a bit decadent. Plus, after making it at home using his recipe, I can honestly say that it’s one of those magical dishes that make it look like you spent hours prepping in the kitchen. Bonus: you hardly have to turn the oven (the hottest it goes for this recipe is 225 degrees), so it’s great for those hot summer days!