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1
First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1/284°F.
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2
In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
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3
Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
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4
Line a large baking tray with non stick baking parchment - use a little dab of the meringue mixture to stick it down.
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5
Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
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6
Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.
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7
Whip the cream until it forms soft peaks.
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8
Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
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9
Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.
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10
Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.
