Pavlova with Rhubarb and Pistachios
Ingredients
- 1 ¾ cups sugar, divided
- 1 tablespoon cornstarch
- 4 large egg whites, room temperature
- 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon), divided
- Coarse salt
- 1 pound rhubarb, trimmed and sliced on the bias into 2-inch pieces
- ¼ cup water
- 1 ½ cups heavy cream
- 1 teaspoon pure vanilla extract
- Chopped roasted unsalted pistachios, for garnish
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