Ingredients:

Meringues
4 large egg whites, at room temperature
1/4 teaspoon (1 mL) cream of tartar
Pinch of salt
1 cup (250 mL) granulated sugar

Ginger-Rhubarb Sauce
5 cups (1.5 L) chopped rhubarb
2/3 cup (150 mL) sugar
1/4 cup (50 mL) orange liqueur or orange juice
2 tablespoons (30 mL) finely diced candied ginger or minced gingerroot
Whipped cream, grated orange rind, slivers of candied ginger (optional)

Directions:

Meringues
Beat egg whites until frothy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until mixture is thick and glossy, and stands in stiff peaks when beaters are raised.

Pipe or spoon meringue into 8, 3-4 inch (8-10 cm) rounds on a foil-lined baking sheet, using the back of a spoon to form nests. Leave enough meringue to pipe into 8 small “kisses” to top the dessert.

Bake at 250°F (120°C) for 1½ hours, or until meringues are just slightly coloured. Do not open oven door. Turn heat off; allow meringues to dry out in the oven for at least four hours, or overnight

Ginger-Rhubarb Sauce
In a large saucepan combine rhubarb, sugar, orange liqueur or juice, and ginger. Bring to a boil, stirring often; reduce heat and simmer, uncovered, for 15 minutes.

To serve:

Place a meringue nest on each dessert plate; fill with sauce, add a dollop of whipped cream, top with a meringue kiss and garnish with sprinkles of orange rind or slivers of candied ginger.

Makes 8 servings.