Recipe Roasted Rhubarb with Red Wine and Spices

This dessert gets its exotic touch from star anise, a licorice-like seasoning used in Vietnamese cuisine. Find it in the spice aisle of your supermarket.

INGRÉDIENTS

• 1/2 cup sugar
• 1/2 vanilla bean, split lengthwise and seeds scraped with the tip of a knife and reserved
• 2 star anises, 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 inches wide)
• About 1/2 cup heavy cream, sweetened to taste
• 3 tablespoons toasted, salted pistachios chopped

PRÉPARATION

1. Preheat oven to 375°.
2. In a 9-inch square baking dish, combine the sugar, vanilla bean and seeds, star anise, and orange zest. Slice the rhubarb in half lengthwise, and if the stalks are large, split them again lengthwise.
3. Cut pieces about 2 inches long diagonally and toss with the sugar mixture. Stir in the wine and pepper to taste.
4. Bake until the rhubarb is tender when pierced but still holds its shape, 15 to 20 minutes.
5. Using a slotted spoon, transfer the rhubarb to a shallow bowl; discard the star anise.
6. Pour the rhubarb juice into a small saucepan. Bring to a boil over medium heat, then simmer until reduced to 1/2 cup, 6 to 9 minutes.
7. Pour over the rhubarb. Let cool, occasionally drizzling syrup over the fruit.
8. Place the meringues in bowls. Place the fruit and syrup on top, discarding the vanilla bean. Add a dollop of crème fraîche to each and sprinkle with pistachios.
9. Make ahead: up to step 3, refrigerated, up to 1 day.