Meringues With Ginger-Rhubarb Sauce

• 4 large egg whites, at room temperature
• 14 teaspoon cream of tartar
• 1 pinch salt
• 1 cup granulated sugar
• 5 cups rhubarb, chopped
• 23 cup sugar
• 14 cup orange liqueur or 14 cup orange juice
• 2 tablespoons finely diced candied ginger or 2 tablespoons minced gingerroot
• whipped cream
• grated orange rind
• slivers candied ginger (optional)

1. Meringues:.
2. Beat egg whites until frothy.
3. Add cream of tartar and salt; beat until soft peaks form.
4. Gradually add sugar, beating until mixture is thick and glossy and stands in stiff peaks when beaters are raised.
5. Pipe or spoon meringue into eight 3/4 inch rounds on a foil lined baking sheet, using the back of a spoon to form nests.
6. Leave enough meringue to pipe into 8 small "kisses" to top the dessert.
7. Bake at 250F for 1 1/2 hours, or until meringues are just slightly coloured.
8. Do not open oven door.
9. Turn heat off, allow meringues to dry out in the oven for at least 4 hours, or overnight.
10. GINGER-RHUBARB SAUCE:.
11. In a large saucepan, combine rhubarb, sugar, orange liqueur or orange juice, and ginger.
12. Bring to a boil, stirring often; reduce heat and simmer, uncovered, for 15 minutes.
13. 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.

egg whites, cream of tartar, salt, sugar, rhubarb, sugar, orange liqueur, candied ginger, whipped cream, orange rind, slivers candied ginger

Taken from www.food.com/recipe/meringues-with-ginger-rhubarb-sauce-369900 (may not work)