Brown sugar meringues with rhubarb compote

Heat the oven to 120C/fan 100C/gas 1. To make the meringue, mix together the sugars. Using electric beaters, whisk the egg whites until holding stiff peaks, then add the sugars, 1 tbsp at a time, until thick and glossy.

Line a baking sheet with baking paper. Put the meringue mixture into a piping bag, snip off the end and pipe out 5 domes onto the baking paper, each about 10-12cm in diameter. Bake for 55 minutes, then open the oven door to release any moisture, close it again and cook for a further 55 minutes. Put onto a wire rack to cool completely.

Bring a pan of water to the boil and submerge the shredded ginger in the water for 5 seconds, then remove, and repeat two more times.

Put the caster sugar in a small pan with 100ml of water and heat until the sugar dissolves, then add the rhubarb and ginger, and gently simmer until the rhubarb starts to soften. Tip into a bowl, cover and chill.

Using electric beaters, whip the cream and icing sugar until holding soft peaks, then fold into the mascarpone and vanilla seeds. Chill.

Use a pestle and mortar or a spice grinder to whizz the star anise and cloves to a powder, then mix together with the nutmeg and ground cinnamon.

To serve, spoon the rhubarb and syrup onto five plates, pipe the cream into the undersides of the meringue domes and put on top of the syrup, then sprinkle over some of the spice mix.