This recipe came about as I had a glut of egg whites, leftover cream and some rhubarb compote that needed using up. I was also stuck for dessert ideas but wanted something a little different. I like the combination of these flavours, but you do need to be careful with elderflower as it can overpower a dish quite easily. It is a lovely fragrant element and the sharpness of the rhubarb and warmth of the orange work really well with it.

First make the meringues
2 egg whites
110g sugar
1 vanilla pod de-seeded or 1 teaspoon vanilla bean paste
pinch salt

Whisk the egg whites and salt until firm and they hold their peaks
While still whisking add the sugar in gradually until you have added half
Next add the vanilla seeds or paste
Continue to whisk gradually adding the rest of the sugar until you have got stiff peaks
Place some baking parchment on a baking tray and spoon the meringue mixture onto it
Shape the mixture into a round and make a slight hollow in the middle
Bake in a fan oven at 120c (130c normal oven) for 90 minutes  

Rhubarb compote
4 sticks of rhubarb roughly chopped
30g caster sugar
5ml water

Heat the rhubarb, sugar and water in a pan until the rhubarb has broken down and the sugar is dissolved

Place to one side and allow to cool