Method

• 1.
  To cook the rhubarb, place the orange zest, juice and honey in a small saucepan with a lid over medium heat. Bring to a gentle simmer, then add the rhubarb. Reduce heat to low, cover with a lid and cook for 2 minutes. Turn off the heat and leave covered for a further 2-3 minutes until tender.
• 2.
  Remove rhubarb from the pan and transfer onto a plate to cool. Remove the zest from the pan and return the cooking liquid to the heat. Bring to the boil over medium-high heat to reduce rapidly for 3-4 minutes until you achieve a syrup consistency. Pour the reduced syrup over the rhubarb.
• 3.
  For the honey meringue, place honey in a small heavy-based saucepan over low heat and bring to 100°C. Meanwhile, add egg whites in a stand mixer with the whisk attachment and whisk on low speed to a light foam. Slowly and evenly add in the hot honey. Increase the speed to medium and whisk until a glossy, dense and shiny meringue is formed.
• 4.
  Place a scoop of the warm meringue onto six serving plates. Divide the rhubarb among the plates, and garnish with the strawberries and coriander flowers. Drizzle over extra honey, to serve.