Directions

1. Set oven at 200 degrees.

2. Cut rhubarb into 8 x 2 inches and the remainder into smaller chunks. Place on silicone mat, and bake for 9 or 10 minutes, rhubarb should be cooked but firm.

3. Allow to get cold.

4. Whip cream until stiff then fold in Strawberry Conserve.

5. Save 8 longer pieces of rhubarb for garnish, then put the rest of the rhubarb into the cream and gently crush and stir in crushed meringue. Add pieces of mint leaves.

6. Spoon into serving 4 dishes and garnish with rhubarb and decorate with edible mint.