Method

• 1.
  Preheat oven to 120°C. Line a large baking tray with baking paper.
• 2.
  Combine sugars in a small bowl. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until medium peaks form. Add the sugar mixture, 1 spoonful at a time, whisking until incorporated before adding the next. Whisk for a further 8 minutes or until smooth and glossy, then gently fold in a pinch of salt and the lemon juice.
• 3.
  Spoon 6 even-sized meringues onto the prepared tray. Place in the oven, reduce heat to 100°C and bake for 3 hours or until crisp and dry. Allow to cool in the oven with the door ajar for 1 hour.
• 4.
  Meanwhile, for the rhubarb, place all ingredients in a saucepan over medium heat and cook for 5 minutes or until soft and jammy. Set aside to cool completely.
• 5.
  For the yoghurt cream, place cream in the bowl of a stand mixer fitted with the whisk attachment and whisk until stiff peaks. Fold through labneh and honey.
• 6.
  Top meringues with yoghurt cream and poached rhubarb to serve.