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.