Ingredients

Step by step

1. Preheat the oven to 120°C, fan 100°C, gas 1⁄2. Line 2 baking trays with baking paper and mark out a long rectangle or the shape of the meringue you want on each piece – around 30cm x 20cm. I always feel a rectangle is fun! Turn the paper over.
2. In a large, spotlessly clean bowl, whisk the egg whites until they have stiff peaks. Add in both sugars, spoonful by spoonful, until the meringue is stiff, glossy and not grainy. Fold in the finely chopped pistachios.
3. Spoon the meringue onto the lined trays; and spread over the outline evenly with the back of a spoon.
4. Cook for 50-60 minutes, then switch off the oven and leave the meringues inside the oven to cool overnight.
5. Cut the rhubarb into 2.5-3cm chunks and place in a heavy-based saucepan with the orange juice, 2 tablespoons of water and the sugar. Cook over a low heat, uncovered, for 5 minutes, stirring occasionally. You don’t want the rhubarb to break down too much so take it off the heat when it has softened. Gently sieve out the rhubarb and leave to one side in a bowl, and return the liquid to the pan. Reduce over a high heat until it’s a thick syrup. Stir in the vanilla, pour over the rhubarb and leave to cool.
6. Whisk the cream and icing sugar until fairly thick. Stir in the yogurt, 2 spoonfuls of the rhubarb syrup from the compote and check for sweetness. Add in more icing sugar if you need to.
7. To serve, place the first meringue layer on a serving plate or board and spoon or pipe on half the cream and about a third of the rhubarb, using a draining spoon to leave the syrup in the bowl. Add the next layer of meringue and the rest of the cream; spoon on the remaining rhubarb and sprinkle with the pistachios. Drizzle over the remaining syrup just before serving, if you like.