Preheat the oven to 220°C and line two 46cm x 33cm baking trays.
Simmer rhubarb, strawberries, sugar, and water for 10-15 minutes until soft.
Strain the liquid, reduce it to a syrup, and fold back the fruit.
Beat cream, cream cheese, and mascarpone together, then swirl in the fruit sauce.
Cream butter and sugar, then mix in egg whites, flour, and red food colouring.
Pipe patterns onto baking trays using a 5mm nozzle and freeze.
Whisk egg whites with sugar to form stiff peaks for the meringue.
Beat almonds, icing sugar, and eggs until fluffy, then mix in flour.
Fold meringue and melted clarified butter into the almond batter.
Spread the batter over the frozen patterns on the trays.
Bake for 5-7 minutes, then peel off paper to reveal the design.
Line rings with sponge strips and bases, then pipe in the filling.
Chill for 30 minutes before removing rings and decorating with strawberries and mint.