Rhubarb and ginger vacherin
Slice rhubarb into equal size sticks, sprinkle with sugar and vanilla and mix. Lay on tray and bake at 180˚C until just softening. Take out and leave to cool.
Whisk egg whites until stiff, then add sugar and vanilla, whisk until glossy with firm peaks. Bake at 90˚C for 1½ hours.
Blend stem ginger until smooth, whip with double cream.
Arrange on plate to make a meringue sandwich!