Preheat oven to 140 C and place a silicone mat or baking paper onto a baking sheet.
Whisk the egg whites in a large bowl until they start to hold their shape. Do not over-whisk.
Add the caster sugar, one tablespoon at a time, until it is all fully incorporated and the meringue is stiff.
Spoon one third of the meringue onto a baking sheet and spread out to form a 15 cm circle. Drop spoonfuls of the meringue around the outside of the circle to form a meringue 'bowl'.
Bake for 60 minutes. Don't open the door to check it! After 60 minutes, switch off the heat, open the oven door and allow the meringue to cool slowly.
Meanwhile, break chocolate into a heat proof bowl and suspend over a pan of barely simmering water. Stir gently until the chocolate has melted.
Dip each strawberry in the chocolate and place on a silicone mat (or other non-stick surface). Sprinkle each chocolate coated strawberry with rhubarb saffron sugar. Pop in the fridge for the chocolate to harden.
Whip the cream until it is light and fluffy adding the icing sugar towards the end.
To assemble, gently transfer the meringue to a serving plate. Top with the whipped cream and pile high with strawberries. Serve immediately.