Yields
2 servings
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ingredients
8
stalks rhubarb, cut into 1-inch (2.5 cm) pieces
¾
cup sugar (175 mL)
¼
cup white wine (50 mL)
¼
cup port (50 mL)
¼
cup orange juice (50 mL)
1
cinnamon stick
1
vanilla bean, split lengthwise
3
cardamom pods
3 3
piece pieces lemon peel
1
bunch fresh mint
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directions
Step 1
In a medium saucepan, combine rhubarb, sugar, wine, port, orange juice, cinnamon stick, vanilla bean, cardamom pods and lemon peel.
Step 2
Bring to a boil over medium-high heat, stirring occasionally.
Step 3
Reduce heat to medium-low, cover and simmer for 10-12 minutes, or until mixture thickens slightly.
Step 4
Remove cardamom pods and lemon peel.
Step 5
Transfer to a bowl and cool.
Step 6
Fill meringue cups with rhubarb compote and garnish with a sprig of mint.