Recipes+
Ingredients
Method
1.Preheat oven to 160°C (140°C fan-forced). Position oven rack on lowest shelf of oven. Grease and line a baking tray with baking paper.
2.Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form. Gradually add 3/4 cup of the sugar, one tablespoon at a time, beating well between each addition. Mix until sugar dissolves and mixture is thick, glossy and firm peaks form.
3.Beat in salt and cornflour, until combined. Spoon meringue over prepared tray, about 2cm thick. Bake 30 minutes, or until meringue is dry to touch. Turn oven off. Cool meringue completely in oven with door slightly ajar. Break into small pieces.
4.Meanwhile, place rhubarb, remaining sugar and 1/2 cup water in a large saucepan. Bring to the boil over moderately high heat. Reduce heat to low. Simmer, covered, 5 minutes, or until rhubarb has softened but still holds its shape. Stir in mixed berries. Remove from heat. Cool.
5.Using an electric mixer, beat cream in a large bowl until soft peaks form. Add meringue; fold to combine. Layer cream mixture and rhubarb compote equally among four 1 1/4-cup serving glasses. Decorate top with strawberries.
For best results, make meringue a clay ahead and cool completely in oven with door a jar. To avoid meringue ‘weeping’ during baking, make sure sugar is completely dissolved in the egg white mixture. Use bought meringues to save time. You could use leftover egg yolks in baked custard, lemon tarts. and cakes.
Note
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