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1
Make the pavlova Preheat the oven to 350.
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2
Line a baking sheet with parchment paper.
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3
In a small bowl, toss the pistachios with the cornstarch.
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4
In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the salt at high speed until foamy, 2 minutes.
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5
Beat in the vinegar, then beat in the sugar, 1 tablespoon at a time, and continue beating until the whites are glossy and stiff peaks form, 8 to 10 minutes.
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6
Gently fold in the pistachio mixture.
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7
Using a large spoon, dollop the meringue onto the prepared sheet and spread into a 10-inch round with a slight indentation in the center.
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8
Lower the oven temperature to 225 and bake the meringue for about 1 1/2 hours, until crisp but still chewy on the inside.
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9
Turn the oven off; let the meringue rest in the oven for 1 hour.
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10
Transfer to a rack and let cool.
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11
Meanwhile, make the rhubarb cream In a small saucepan, simmer the rhubarb, sugar, lemon zest and lemon juice over moderate heat, stirring and mashing the rhubarb with the back of a wooden spoon, until the sugar is dissolved and the rhubarb breaks down, about 5 minutes.
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12
Remove the saucepan from the heat and stir in the quartered strawberries and vanilla bean paste.
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13
Let cool completely.
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14
In a large bowl, using a hand mixer, beat the cream with the mascarpone at medium speed until moderately firm, about 3 minutes.
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15
Stir 1/4 cup of the whipped cream into the cooled rhubarb, then fold the mixture into the remaining whipped cream.
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16
Spoon into the center of the meringue.
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17
Garnish with the small strawberries and chopped pistachios and serve.
