Rhubarb and Ginger Meringue Cake

• 4 large egg whites, at room temperature
• Pinch of salt
• 1 cup sugar
• 1 lb 5oz (700g) rhubarb, trimmed and sliced 1in (2.5cm) thick
• 1/2 cup sugar
• 3 tbsp chopped crystallized ginger
• 1/2 tsp ground ginger
• 1 cup heavy cream
• Confectioner's sugar, for sifting

1. Prepare ahead
2. The meringues can be stored in an airtight container for up to 1 week.
3. The filling can be refrigerated 1 day in advance.
4. Preheat the oven to 350F (180C).
5. Line 2 baking sheets with parchment paper.
6. Beat the egg whites with an electric mixer until soft peaks form.
7. One tablespoon at a time, beat in the sugar until the whites are stiff.
8. Spread the meringue on the baking sheets into two 7in (18cm) circles.
9. Bake for 5 minutes.
10. Reduce the oven temperature to 250F (130C) and bake for 1 hour, until crisp.
11. Cool completely.
12. Meanwhile, cook the rhubarb, sugar, chopped ginger, ground ginger, and 2 tbsp water in a large covered saucepan over medium-low heat for 20 minutes, or until tender.
13. Let cool.
14. If too liquid, drain off some of the juices.
15. Refrigerate for 2 hours.
16. Whip the cream until stiff peaks form and fold in the rhubarb.
17. Spread 1 meringue with the rhubarb cream and top with the remaining meringue.
18. Dust with confectioner's sugar and serve.

egg whites, salt, sugar, rhubarb, sugar, ginger, ground ginger, heavy cream, s sugar

Taken from www.cookstr.com/recipes/rhubarb-and-ginger-meringue-cake (may not work)