Follow these steps to create GILT's Strawberry Rhubarb Pavlova with Toasted Oatmeal Crumble.
Recipe by GILT Executive Pastry Chef David Carmichael
Whip egg white and sugar to stiff peaks. Using a small round tip fitted to a piping bag, pipe meringue into 3 ounce flexi-hemisphere molds starting at the bottom and then around the sides to the top. Bake in a 200 deg. F. oven for 3-4 hours. Cool and remove from flexi-mold.
Combine sugar and juice in a 10” sauté pan and cook to 240 deg. F (or until bubbles become slightly lethargic). Add rhubarb, toss a few times, and cook until tender, reserve in a warm place.
Combine all in a food processor and pulse until just combined. Spread onto a sheet tray and toast in a 225 deg. F. oven for approximately 1 hour, 30 min. Cool and reserve.
In a pot combine water, sugar, and vanilla, and cook to softball stage. Add strawberries, and simmer until all the color bleeds from the berries (approx. 20 min). Strain juice from berries. Place juice in a sauté pan and boil for 5 minutes. Cool & reserve.
Combine all ingredients and stew until very tender. Puree in a blender until super smooth. Spread onto silpat very thin, covering the entire mat. Fully dehydrate in 190 deg. F. oven for approximately 2 hours. Leave in oven until you are ready to serve.
Place a large dollop of whipped cream onto your serving dish, sprinkle toasted crumble on and around the cream. Place one meringue hemisphere (open side up) onto cream, spoon about 3 Tablespoons poached rhubarb into hemisphere cup. Take another hemisphere and fill it with one scoop vanilla ice cream. Place this (ice cream side down) onto poached rhubarb, which creates a sphere. Tear a strip of rhubarb paper and artfully wrap around the pavlova. Coat the pavlova with strawberry syrup. You can sprinkle sliced fresh strawberries around as well.