Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.

Beat the egg whites until foamy and soft peaks form.

Gradually add the granulated sugar, beating until the meringue becomes thick, glossy, and forms stiff peaks.

Gently fold in the cornstarch, white vinegar, and vanilla extract.

Shape the meringue into an 8-inch circle with slightly raised edges and a shallow center.

Bake for approximately 90 minutes until the outside feels dry and crisp.

Turn off the oven and allow the pavlova to cool completely inside with the door slightly open.

Combine the chopped rhubarb, ⅓ cup sugar, and water in a saucepan.

Cook over medium-low heat for 8–12 minutes until the rhubarb becomes tender. Cool completely.

Beat the heavy whipping cream with the powdered sugar until soft peaks form.

Carefully transfer the cooled pavlova to a serving plate.

Spread the whipped cream over the center of the meringue.

Spoon the cooled rhubarb compote over the cream.

Arrange the fresh strawberries on top.

Serve immediately and enjoy!