Rhubarb & Raspberry Pavlova

Preheat the oven to 140°C.

Line two large baking sheets with baking parchment and draw 4 x 17cm circles on each of them to use as templates.

Whisk the egg whites - at a low speed at first and gradually increasing to a medium speed. Add 250g sugar, 1 tbsp at a time. Whisk until stiff peaks form.

Using a spatula, divide and evenly spread the mixture onto the four templates on the baking sheets.

Bake for 45 minutes then turn the heat off and leave to cool in the oven.

In a wide saucepan, heat the remaining sugar and 2 tbsp water until the sugar has dissolved. Add the rhubarb and poach for about 6 minutes, until tender.

Transfer the rhubarb, with a slotted spoon, to a plate. Allow the juices to bubble. In the saucepan for a few minutes until syrupy, then leave to cool.

Once the syrup has cooled, mix in the rhubarb and raspberries.

Whip the cream until softly peaking. Put one of the meringues on a serving dish, spread some of the cream on it then drizzle over some of the rhubarb and raspberry mixture. Repeat with the remaining layers, finishing with a plain meringue top.