Preheat the oven to 200 degrees Fahrenheit.

Line two baking sheets with baking Gefen Parchment Paper.

Beat egg whites on high speed until soft peaks form. Add vanilla extract and mix. Slowly add the sugar one tablespoon at a time and beat on high speed until stiff peaks form.

Place eight equal amounts of the meringue on each baking sheet with a spoon. Bake for two hours and then leave in a closed oven until completely cool.

For the compote add rhubarb strawberries to a pan with the sugar.

Once the sugar is melted add the water and bring to a boil over medium heat. Let simmer for about 15 minutes. The fruits should be soft and syrupy. Add the corn starch and allow to cook two to three minutes until thickened.

Top each meringue cookie with some ready whipped cream.

Pour some of the rhubarb strawberry compote on top and enjoy.