Meringues with Ginger-Rhubarb Sauce - Restaurant Association of Nova Scotia

Ingredients

• 4 large egg whites, at room temperature
• 1/4 teaspoon (1 mL) cream of tartar
• Pinch of salt
• 1 cup (250 mL) granulated sugar
• 5 cups (1.5 L) chopped rhubarb
• 2/3 cup (150 mL) sugar
• 1/4 cup (50 mL) orange liqueur or orange juice
• 2 tablespoons (30 mL) finely diced candied ginger or minced gingerroot