Beautifully tart,rhubarb is a perfect foil for the sweetness of most cooked desserts.
4 egg whites
300g icing sugar mixture
1 tsp cornflour
¼ tsp cream of tartar
400g rhubarb (300g roughly chopped,100g finely diced)
juice and grated zest of 1 orange
40g caster sugar
600ml thickened cream
2 tsp vanilla extract
Heat your oven to 110C (fan-forced and conventional). Add egg whites,icing sugar,cornflour,cream of tartar and a pinch of salt to the bowl of a stand mixer and beat until a glossy,stiff meringue forms,about 8 minutes.
Put a piece of baking paper onto a baking tray and spread the meringue over the paper. Bake for 100 minutes,remove from the oven immediately and allow to cool to room temperature.
While the meringue bakes,put the roughly chopped rhubarb in a small saucepan with the orange juice and caster sugar and bring to a simmer. Simmer until the rhubarb softens,about 20 minutes. Whip the cream with the vanilla extract until soft peaks form.
Crush the meringue. In a tall glass or glass bowl,layer the crushed meringue with the stewed rhubarb,finely diced fresh rhubarb,cream and orange zest.
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