This recipe uses store-bought meringues but if making your own pipe them into 7cm circles, leaving an indented circle in the middle.

Place 100g sugar and 50ml water in a pan, along with 400g rhubarb, cut into 2-3cm pieces and a few drops of vanilla extract. Bring to a simmer and continue to cook until the rhubarb is just soft.

Gently remove the rhubarb from the pan, and take half the pieces (the less attractive ones) and purée. Set both aside to cool.

Reduce the cooking liquid till thick and syrupy. Transfer to a little jug and set aside to cool.

Whip 300g double cream till just thickened. Swirl in the rhubarb purée.

Just before serving. Place 8 mini meringues ‘nests’ (such as these) on a serving platter. Divide the cream between the meringues, then do the same with the rhubarb pieces. Drizzle the rhubarb syrup over top and sprinkle with a few chopped pistachio nuts.

Makes 8 mini pavlovas.