I think this is even better than the traditional Eton Mess made with strawberries. It is absolutely yummy. The tartness of the rhubarb and lovely pink colour if you can get the forced variety is wonderful! You can also use the rhubarb in other recipes.
For the rhubarb compote:
4 stalks of rhubarb
juice of 1 orange
tsp vanilla extract
60-85g caster sugar (depending on tartness)
2 large egg whites
100g caster sugar
HOW TO MAKE
First of all, make the meringues (although you could easily buy some ready-made from the supermarket!). Place the egg whites in a very clean bowl and whisk until it forms soft peaks, now start adding the sugar little by little and keep whisking! The mixture should be smooth and glossy by the time all the sugar has been added. Place spoonfuls onto a lined baking tray and bake at 120ºC for 2 hours. Allow to cool completely before using.
Now for the compote: preheat the oven to 160°C/gas 3. Put the rhubarb in an oven dish. Scatter over the orange juice, vanilla and sugar and gently mix the whole lot together. Cover loosely with foil and roast for 45 minutes, or until tender, giving it a gentle stir half-way through. Leave to cool.
When it's time to serve, whip up the double cream. Layer the broken meringue with rhubarb and cream in a individual serving bowl.