MINI STRAWBERRY RHUBARB PAVLOVAS

Steps:

• For the meringues: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper.
• In a small bowl, stir together the sugar and cornstarch and set aside.
• Wipe a metal, glass or ceramic bowl out with paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture.
• Whip in the vanilla. Using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each.
• Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes.
• For the toppings: Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and 1/4 cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes, or until the fruit starts to break down and becomes jammy. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble.
• Just before serving, whip the cream with remaining 1 tablespoon sugar and the vanilla. To serve, dollop whipped cream in the center of each pavlova and top with the fruit and a scattering of toasted almonds.