Line a baking sheet with parchment paper and set your oven to 140C/120C Circotherm/gas 1
The Meringue – wipe a large mixing bowl with a hot cloth and then dry it to ensure it is grease free. Pop the egg whites into the bowl and whisk until they hold their own, a little like squirty shaving foam. Gradually whisk in the sugar and the meringue will become thick and glossy. Whisk in the cornflour, vinegar and vanilla. Finally, gently fold n the pistachio nuts – DON”T OVER MIX!
If you would like individual meringues then take a tablespoon and dollop 6 equal mounds of meringue on the baking sheet, leaving space between them so the hot air can circulate and evenly cook them.
Bake for approximately 40 -45 minutes until puffed, crisp on the outside, but not coloured. They should be yummy and soft in the middle. For a larger presentation meringue, pipe or spoon ½ of the meringue onto the baking sheet to form a base. Use a dessertspoon or piping bag to create the raised edge, like a basket. Bake for 1-1/2 – 2hrs.
Once the meringue is cooled, you are ready to store it or serve it. Prepare the rhubarb, cut into index finger lengths and place in an oven dish, sprinkle with the sugar, orange or grapefruit juice and wine. Cover tightly with foil and bake in the oven for about 15 minutes until tender.
Pick out 16 good looking pieces of rhubarb and reserve, push the remaining fruit and juices through a sieve- taste and adjust if too sharp.
Whisk the double cream and crème fraiche together and dollop on the top of the meringes, top with orange segments and rhubarb, spoon over the juices and finish with shredded mint and mint leaf.
Topping