Meringue Sandwich
Instructions
1. For the compote: peel the rhubarb and chop into bite-sized pieces. Put in a pan and add the sugar, vanilla pod and seeds, and a little water. Cook gently until the rhubarb softens, but retains its shape. Taste and add a little more sugar if you think it necessary. Once cooked, remove the vanilla pod.
2. For the caramelised nuts: put the sugar in a small pan with the hazelnuts and heat gently to form a caramel. Add the butter and once melted add the honey. Remove from the heat and pour the nuts out onto a piece of baking paper to allow to cool and set.
3. Once the nuts have cooled, place another piece of baking paper on top and bash the nuts with a rolling pin to break them up.
4. To serve, cut the meringue in half horizontally and spread the bottom half with a generous amount of clotted cream. Put the rhubarb compote on top of the cream and then scatter with the crushed caramelised hazelnuts. Place the second half of the meringue on top and serve.
