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To make the meringue, beat the egg whites, icing sugar and lemon juice together on high speed until very stiff and glossy then gently fold in the pink peppercorns.
Put spoonfuls on a baking sheet and bake at 110°C for 20 minutes then turn down to 100°C and cook until crisp.
Meanwhile whisk the cream until thickened then fold through the yoghurt and the compote.
Break up the meringues and gently mix into the cream and yoghurt mixture.
Serve with extra poached rhubarb if desired.