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