Rhubarb Custard Crumble Sphere

Rhubarb Bavarois

Bring the rhubarb juice and the purée to the boil. Whisk the egg yolks, pour the purée mix over the yolks and return to the heat. Cook the mix to 75°C stirring constantly. Add the bloomed gelatine. Chill this base to 25°C. Make an Italian meringue with the whites and sugar. Whip the cream to ribbon stage. Fold the meringue into the base, th