To make the rhubarb compote:
500g rhubarb, diced
150g caster sugar
Mix the rhubarb and sugar and place onto a tray in a medium oven and cook until the rhubarb is tender. Be careful not to overcook.
Take a quarter of the rhubarb mix and blitz it in the blender. Then mix this back into the remaining rhubarb and allow to cool.
Spoon some of the rhubarb mix into the bottom of the brûlée moulds.
To make the brûlée mix:
570ml double cream
85g caster sugar, plus extra as a topping
10 egg yolks
2 vanilla pods, scraped
Bring the cream and vanilla to the boil.
Whisk together the egg yolks and sugar.
Add a ladleful of the hot cream into the yolk mixture and whisk. Then pour this into the pan with the hot cream stirring continuously on a low heat until it begins to thicken. Be careful to not overcook as it will split and go grainy.
Pass through a sieve and pour carefully into the brûlée moulds on top of the rhubarb and allow to set. Chill in the fridge overnight and sprinkle a little caster sugar over the top and blowtorch to caramelise. If you don’t have a blowtorch, flash under a very hot grill.
To make the hazelnut meringues:
3 egg whites
75g caster sugar
75g icing sugar
40g ground hazelnuts
5g corn flour
Whisk together the egg whites and caster sugar until stiff.
Fold in the icing sugar, hazelnuts and corn flour.
Pipe small nests of the mixture onto a baking tray lined with greaseproof paper and place into the oven for 45-60 minutes at 140°C. Allow to cool on the tray.
Serve 2 or 3 with each brûlée and top with a sprig of mint and a dusting of icing sugar.