First make the meringues: beat the egg white until firm and dry. Gradually beat in all the sugar, a spoonful at a time, until the mixture is glossy.
Line two baking trays with parchment and mark out 6 circles (approx 6cm/2½in diameter).
Place a spoonful of meringue mixture on each circle and smooth out to form a flat disc.
Bake in the oven for 1 hour.
For the fool: cut the rhubarb into 2cm/¾in chunks. Place in a baking dish and sprinkle with 55g/2oz of granulated sugar. Cover with foil and bake at 160C/325F/Gas 3 for 20 minutes or until soft but not too mushy.
When cooked drain the fruit from the juice using a slotted spoon and sieve. Reserve the juice in a small saucepan. Allow the fruit to cool completely.
Beat the cream until firm (but not solid). Mix in 10g/2tsp of icing sugar. Fold in the orange liqueur, orange zest and rhubarb.
Taste and add extra icing sugar if the fool is too tart for your liking.
To make the sauce, add another 25g/1oz sugar to the reserved rhubarb juice and boil until reduced to a syrupy consistency.
To assemble: take 3 meringue disks for each serving and sandwich together with the fool to make a stack.
Drizzle with sauce and decorate with orange zest.
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