For the compote, trim and cut the rhubarb into 2cm chunks, then hull and halve the strawberries. Place all the compote ingredients in a pan with a dash of water and cook over a low heat until the fruit is soft. Allow to cool.
Preheat oven to 150ºC/gas 2 and line a baking tray with greaseproof paper.
Meanwhile, put the egg whites and sugar in a pan and gently heat, stirring constantly until the sugar dissolves. Pour into a mixing bowl and whisk till you have soft peaks. Spoon onto the greaseproof paper in 8 mini-pavlovas and bake for 40 to 45 until crunchy on the outside and soft inside.
For the vanilla cream, whisk all the ingredients until cream has increased in volume and keeps its shape.
Assemble the pavlova by dolloping the cream on the meringue, followed by some fruit. To finish, shave or grate over white chocolate.