• 2 large egg whites
• 125 g caster sugar

For the Rhubarb and Ginger fool:

• 175 g rhubarb, trimmed and cut into 1cm pieces
• 75 g caster sugar
• 1 teaspoon peeled and grated ginger root
• 125 ml whipping cream (double or regular), softly whipped

Preheat the oven to 160°C (325°F), Gas mark 3. Line a baking sheet with baking parchment.

Place the egg whites in a large, spotlessly clean bowl or in an electric food mixer and whisk in the mixer, or using a hand-held electric beater, until they form soft peaks. With the machine still running, gradually pour in the caster sugar and keep whisking for about 5 minutes or until the meringue mixture forms stiff glossy peaks.

Spoon 4 large blobs of meringue onto the baking street, spaced well apart. Using the back of your spoon, spread each blob into a round about 8cm (3in) in diameter, then use the spoon to make a well in the centre (in which the rhubarb fool will sit).

Place in the oven and bake for 10-15 minutes or until crisp on the outside but still marshmallowy in the middle. To check that they’re done, carefully lift one off the paper: if it comes away cleanly, it’s ready. Remove from the oven and place on a wire rack to cool. (Don’t worry if they crack a bit around the edges – it’s part of their charm.)

To make the rhubarb fool, place the rhubarb, sugar and ginger in a saucepan with 25m1 (ill or) water and cook, uncovered, on a medium heat for 4-5 minutes or until the rhubarb is stewed to a mush and the syrup is thick. Mow to cool, then fold into the whipped cream.

Place the meringues on a plate, spoon a lovely big dollop of fool over the top of each and serve.