Rhubarb-Vanilla Meringues

• 2 cups chopped rhubarb (1/2-inch pieces)
• 1/4 cup water
• 2/3 cup sugar, divided
• 4 egg whites
• 1/4 tsp. cream of tartar
• 1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
• 1 cup cold fat-free milk
• 1/2 cup thawed COOL WHIP LITE Whipped Topping

1. Heat oven to 225 degrees F.
2. Bring rhubarb, water and 2 Tbsp.
3. sugar to boil in saucepan; simmer on medium-low heat 5 min.
4. or until rhubarb is softened.
5. Cool, then refrigerate until ready to use.
6. Meanwhile, beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min.
7. or until soft peaks form.
8. Add remaining sugar, 1 Tbsp.
9. at a time, beating until stiff peaks form.
10. Spoon into 12 mounds on parchment-covered baking sheet.
11. Use back of spoon to indent center of each mound.
12. Bake 40 to 45 min.
13. or until crisp, dry and very lightly browned.
14. Cool completely.
15. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min.
16. Stir in COOL WHIP.
17. Refrigerate 15 min.
18. or until slightly thickened.
19. Place meringues on dessert plates just before serving.
20. Fill with pudding mixture; top with rhubarb.

rhubarb, water, sugar, egg whites, cream of tartar, sugar, cold fatfree, thawed cool

Taken from www.kraftrecipes.com/recipes/rhubarb-vanilla-meringues-144296.aspx (may not work)