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1
Make the cardamom cream In a medium saucepan, combine the cream, sugar and cardamom and bring just to a simmer.
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2
Remove from the heat, cover and let stand for 1 hour.
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3
Strain the cream through a fine sieve into a large bowl.
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4
Cover and refrigerate for 4 hours.
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5
Meanwhile, make the meringue Preheat the oven to 200 and line a large baking sheet with parchment paper.
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6
In a small bowl, rub the vanilla seeds into the sugar and stir in the cornstarch.
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7
In a stand mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed to soft peaks.
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8
Gradually beat in the vanilla sugar, then beat at high speed until the whites are stiff, about 3 minutes.
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9
Fold in the pink peppercorns.
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10
Meanwhile, make the meringue Spread the meringue on the prepared baking sheet in a 1/4-inch-thick layer.
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11
Bake in the center of the oven for about 2 hours and 30 minutes, until very lightly colored and crisp.
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12
Let cool completely, then break into bite-size pieces.
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13
Make the compote Preheat the oven to 325.
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14
In a 9-by-13-inch baking dish, rub the vanilla bean and seeds into the sugar.
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15
Add the rhubarb, Grand Marnier and salt and toss to coat.
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16
Let the rhubarb macerate for 15 minutes.
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17
Make the compote Tightly cover the baking dish with foil and bake for 30 minutes, until the rhubarb is soft but not falling apart.
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18
Let cool slightly.
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19
Discard the vanilla bean.
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20
Make the compote Drain the rhubarb in a sieve set over a medium saucepan.
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21
Bring the juices to a boil, then simmer over moderately high heat until syrupy, about 5 minutes.
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22
Fold the rhubarb into the syrup and let cool completely.
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23
Refrigerate the compote until slightly chilled, 45 minutes.
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24
Make the compote Whip the cardamom cream at medium-high speed until firm peaks form.
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25
Make the compote Layer the rhubarb compote, cardamom whipped cream and meringue on plates or in glasses.
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26
Sprinkle with cocoa nibs and serve.
