Photo: Iain Bagwell; Styling: Emma Star Jensen

YieldsServes 4
AuthorRomney Steele

This dessert gets its exotic touch from star anise, a licorice-y seasoning that's used in Vietnamese cooking. Find it in your supermarket's spice aisle.

How to Make It

Step 1
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
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
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
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
5

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

Ingredients

 1/2 cup sugar
 1/2 vanilla bean, split lengthwise and seeds scraped out with a knife tip and reserved
 2 star anise, each broken into 2 or 3 pieces
 2 teaspoons orange zest
 1 pound rhubarb, ends trimmed
 1 cup fruity red wine, such as Grenache
  Pepper
 12 to 16 meringue cookies (1 1/2 to 2 in. wide)
  About 1/2 cup crème fraîche, sweetened to taste
 3 tablespoons chopped roasted, salted pistachios

Directions

Step 1
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
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
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
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
5

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

Roasted Rhubarb with Red Wine and Spices