Method

• 1.
  Preheat oven to 160°C. Grease a baking tray and line with baking paper.
• 2.
  Place the eggwhites and cream of tartar in a stand mixer with the whisk attachment and whisk to soft peaks. With the motor running, add 1 cup (220g) caster sugar, 1 tbs at a time, every 30 seconds and continue whisking until well incorporated. Whisk for a further 5 minutes or until the mixture is thick and glossy and the sugar has dissolved. Add the cornflour and whisk until combined. Spoon meringue into 6 large dollops on the tray with 5cm between each one.
• 3.
  Place the tray in the oven, reduce the temperature to 110°C and bake for 1 hour or until crisp and dry. Turn off the oven and leave to cool, with door ajar, for at least 1 hour. Remove meringue from the oven and cool completely.
• 4.
  Place rhubarb, remaining 1 cup (220g) caster sugar and 2 tbs water in a large wide frypan over low heat. Cook for 12 minutes or until rhubarb has broken down. Stir through black pepper. Cool completely.
• 5.
  When ready to serve, whisk cream, creme fraiche, icing sugar and vanilla to stiff peaks and gently fold through cooked rhubarb.
• 6.
  Arrange meringues in a serving dish and top with rhubarb cream. Scatter with raspberries to serve.