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1
Preheat oven to 350F.
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2
Place the gingersnaps in the mixer bowl and grind to a coarse powder.
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3
Add the pecans, brown sugar, and the melted butter. Mix until smooth. Line a pan with the mixture pressing with the palm of your hand.
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4
Bake for 12 to 15 minutes.
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5
Let cool, unmold, and cut into large pieces. Arrange the pieces on the bottom of the jars.
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6
Preheat the oven to 200 degrees Celsius.
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7
Peel the rhubarb and cut into 5 centimeter long pieces.
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8
Arrange the pieces in a baking dish. Sprinkle with powdered sugar. Cover the pan with aluminum foil and bake for for 20 minutes.
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9
Add the 2 tablespoons of grenadine to sweeten and color the rhubarb a little bit (which will still be green at this stage) and bake for another 10 minutes.
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10
Remove the rhubarb from the oven and let it cool.
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11
Place the cooked rhubarb pieces in the jars on top of the crust.
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12
In a saucepan, heat 65 grams of sugar and water. Bring the syrup to a boil, stirring occasionally, bring the heat up to 450 F.
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13
In a bowl, whip the egg whites. Add 1 tablespoon of sugar and beat until the whites form peaks. Continue whipping and lower the mixer speed while adding the boiling syrup.
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14
Continue mixing for about 10 minutes to cool the mixture, gradually increasing the speed while mixing.
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15
When the mixture is cool, put it in a pastry bag with a fluted tip
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16
Carefully place a little meringue into each jar and sprinkle with powdered sugar.
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17
Quickly brown the top with a blowtorch.
