Rhubarb & custard pavlova - Good Food Middle East

Ingredients

• 6 large egg whites , around 215g (reserve 2 egg yolks for the custard, below)
• ¼ tsp cream of tartar
• 360g caster sugar
• 2 tsp white wine vinegar
• 2 tsp cornflour
• 1 tsp vanilla paste
• 180ml whole milk
• ½ tsp vanilla bean paste
• 30g caster sugar
• 1 tbsp cornflour
• 2 large egg yolks (use the whites for the meringue)
• 300ml double cream
• 350g rhubarb , trimmed and cut into 5cm pieces
• strip of orange zest
• squeeze of orange juice