Rhubarb and custard pavlova

Start with the meringue. Heat the oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Using an electric whisk, whip the egg whites, with a pinch of salt and caster sugar together until holding stiff peaks. Sift the icing sugar and cornflour over and continue to whisk for 3-4 minutes until the mixture is very stiff and shiny. Whisk in the vinegar and vanilla.

Spoon the meringue mixture onto the lined baking tray in a deep, 25cm diameter disc. Make the sides higher than the centre to house the filling. Bake for about 1 hour 10 minutes, until set and crisp on the outside, but hardly coloured. Switch the oven off, prop the door ajar and cool for 30 minutes. Remove from the oven and cool completely.

To make the custard, whisk the egg yolks, sugar and cornflour together in a mixing bowl. Heat the single cream and vanilla pod in a small saucepan until almost boiling, then fish out the pod. Pour over the egg yolk mixture, whisking constantly. Return to the (clean) pan and cook over a low heat, whisking for 5 minutes, or until thickened. Cover the surface of the custard with clingfilm to prevent a skin forming and cool.

To make the compote, put the sugar in a large saucepan with 150ml water and dissolve over a low heat. Add the rhubarb and the vanilla pod from the custard. Allow to poach gently for a few minutes until tender, but still holding its shape. Remove the rhubarb from the pan with a slotted spoon and increase the heat, allowing the syrup to boil down until thick and syrupy. Stir in the lemon juice and let cool. Pour the syrup over the rhubarb and chill.

Whisk the double cream and cooled custard together, until the mixture holds its shape. Spoon onto the pavlova. Use a slotted spoon to top with the rhubarb, pouring the rhubarb syrup over to finish. Serve immediately.