Rhubarb eton mess

1.Place the rhubarb and strawberry liqueur into a medium saucepan over medium-high heat. Cover with a lid, cook 8-10 minutes, until the rhubarb is soft. Remove from heat, spread onto a baking tray to cool quickly. Place into the freezer, 15 minutes, to chill.

2.Meanwhile, whisk cream and vanilla seeds to soft peaks. Break the meringues into pieces.

3.Place half of the meringue pieces into the base of each serving glass. Spoon in some of the rhubarb and top with a dollop of cream. Repeat with another layer of each and serve.