Total Time
1 Hour
Yield
Serves 4
Photo: Iain Bagwell; Styling: Emma Star Jensen

How to Make It

Step 1

Preheat oven to 375°. In a 9-in. square baking pan, toss sugar, vanilla bean and seeds, star anise, and orange zest to combine. Halve rhubarb lengthwise, and if stalks are large, split again lengthwise. Cut pieces about 2 in. long on a diagonal and combine with sugar mixture. Stir in wine along with pepper to taste.

Step 2

Bake until rhubarb is tender when pierced but still holds its shape, 15 to 20 minutes. With a slotted spoon, transfer rhubarb to a shallow bowl; discard star anise.

Step 3

Pour rhubarb juices into a small saucepan. Bring to a simmer over medium heat, then simmer until reduced to 1/2 cup, 6 to 9 minutes. Pour over rhubarb. Let cool, occasionally spooning syrup over fruit.

Step 4

Set meringues in bowls. Spoon fruit and syrup on top, discarding vanilla bean. Add a spoonful of crème fraîche to each and sprinkle with pistachios.

Step 5

Make ahead: Through step 3, chilled, up to 1 day.

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