Zest and juice the blood orange. Zest and juice the lemons. Split the vanilla pods. Cut the rhubarb lengthways into 1cm slices. Roughly chop the toasted hazelnuts.
- 1 Heat the oven to 200°C/180°C fan/gas mark 6.
- 2 Line a roasting tray with baking parchment and fill with the rhubarb. Top with 150g of the sugar, lemon and blood orange zest and juice.
- 3 Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 25 minutes, then remove from the oven.
- 4 Heat the oven to 170°C/150°C fan/gas mark 3½ and line two baking sheets with baking parchment.
- 5 Whisk the egg whites in a spotlessly clean bowl with an electric mixer, or in a stand mixer, until soft peaks form, then gradually add the remaining sugar a tablespoon at a time, whisking, until thick and glossy. Whisk in the vanilla extract and fold in the chopped nuts.
- 6 Spread a circle of meringue on each baking sheet. Bake for 35- 40 minutes (don’t worry if the top cracks, it will still taste delightful), until they easily peel away from the parchment.
- 7 Remove from the oven and carefully lift the meringues and baking parchment onto a wire rack and rest until they’ve cooled.
- 8 Peel the parchment from the meringue discs and – using a palette knife – lift one onto a serving platter or cake stand.
- 9 Whip the cream into soft peaks, being careful not to over-whip, and drain the rhubarb from its syrup. Fold 1 tablespoon of the syrup and the custard through the cream, reserving the rest of the syrup for cocktails.
- 10 Spread most of the cream and custard mixture onto the base meringue, saving some to cover the top layer.
- 11 Top with half the rhubarb, and sandwich with the other meringue. Pile the remaining cream and custard mix onto the top meringue and cover with the remaining rhubarb.
- 12 Drizzle with a little more syrup, and serve.
- Average per serving
- Calories 1110.0kCal