in a medium saucepan, combine water, caster sugar and vanilla, bring to the boil. add rhubarb; cook for 10 minutes or until softened, drain and reserve rhubarb.
in an electric mixer, beat cream and extra sugar until thickened.
in eight brandy balloons, alternatively layer rhubarb, cream, melted NESTLÉ white melts, raspberries, crushed meringues and easter eggs. serve immediately.
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