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Heat the oven to 110ºC (90º fan) 230ºF, gas 1/4.
Beat the egg whites until they form soft peaks then beat in half the sugar, one tablespoon at a time.
Continue beating until the mixture becomes glossy then fold in the remaining sugar.
Spread the mixture onto a baking (cookie) sheet lined with baking parchment in a circle, making a wide well in the middle.
Bake in the oven for 40-50 minutes or until the meringue is firm but not brown.
Let cool then fill the middle with the cream and top with the rhubarb.