Meringue Nests with Roasted Rhubarb and Strawberry Sauce

Make meringues: Line a large baking sheet with parchment paper and draw 8 (3-inch circles evenly spaced on paper. Turn paper over.

Preheat oven to 200°F with rack in middle.

Beat egg whites, lemon juice and salt with an electric mixer on medium speed until soft peaks form. Beat in sugar, 1 tablespoon at a time until meringue is stiff and glossy, 2 to 3 minutes.

Divide meringue mixture among circles, and spread with the back of a spoon making a slight indentation in center of each meringue to make a nest. Bake until meringues are dry to the touch, 2 to 3 hours. Turn off oven and let meringues cool completely. (Meringues will crisp as they cool.)

Loosen meringues with a spatula and keep at room temperature in an airtight container, layers separated with wax paper.

Make strawberry sauce: Purée strawberries with sugar and lemon juice in a food processor, then force purée through a fine mesh sieve into a bowl. Chill until ready to use.

Roast rhubarb: Preheat oven to 375°F with rack in middle.

Put sugar and potato starch in a blender and blend until powdered.

Arrange rhubarb in 1 layer in a lightly oiled shallow baking pan (preferably nonstick) and sift sugar mixture evenly over it. Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack. To serve, put meringues on plates and divide rhubarb among nests and drizzle with strawberry sauce.

Cooks Notes: If you dab a bit of meringue underneath the parchment paper, it will cling to the pan and not slide.

Baked meringues can be made 5 days ahead and kept at room temperature in an airtight container. Sauce can be made 2 days ahead and kept chilled, covered.

Rhubarb can be roasted 1 day ahead and kept chilled, covered.