Melt butter in a frying pan and fry the bread circle until it is golden.
Dust bread with icing sugar and fry for 30 seconds on each side before cooling on a plate.
Combine rhubarb, butter, sugar, vanilla, and brandy in a saucepan and simmer until the fruit softens.
Place 30ml of poached rhubarb onto the fried bread and top with ice cream.
Whisk egg whites to stiff peaks, then gradually whisk in the caster sugar until glossy.
Fold in the mixed spice and pepper, then pipe the meringue to completely cover the ice cream.
Brown the meringue with a blowtorch and serve with remaining rhubarb and lime wedges.