Put everything into a medium saucepan and bring to a boil over medium heat. Then reduce heat and cook down into a sauce, stirring occasionally, for approximately ten minutes or until the fruit is soft. Roughly mash and remove from heat.

Beat the vanilla bean whipped cream ingredients in a large bowl on high until soft peaks form.

Preheat the oven to 325 F.

Using a stand mixer with the whisk attachment or a hand-held electric beater, whisk the egg whites until they reach the soft peak stage. Then add the sugar, 1 tablespoon at a time, continuing to whisk at full speed until the whites are glossy. Blend the vinegar, the cornstarch, and the dragon fruit powder together and whisk into the whites with the last spoonful of sugar.

Spoon the meringue into 8 circles, approximately the same size. Make an indentation in the middle of the meringue nest by pressing and turning the back of the spoon, lifting it back up and smoothing the edges of the nest as necessary.

Place your mini pavs into the oven and TURN THE OVEN DOWN to 225F. Bake for 1 hour 30 minutes or until you can touch the meringue nests without your finger sticking to it. As with all baking recipes, exact times may vary.

Turn the oven off and leave the meringues to cool for 4 hours up to overnight.

Transfer the meringue nests to a platter. Add a dollop or two of whipped cream, swirling the back of the spoon through the whipped cream to create some space for the sauce. Spoon strawberry rhubarb sauce over the top of the whipped cream. Finally, add a small handful of freshly sliced strawberries. Garnish with a sprig of mint if desired.