How to Make It
In a medium saucepan, combine the cream, sugar and cardamom and bring just to a simmer. Remove from the heat, cover and let stand for 1 hour. Strain the cream through a fine sieve into a large bowl. Cover and refrigerate for 4 hours.
Preheat the oven to 200° and line a large baking sheet with parchment paper.
In a small bowl, rub the vanilla seeds into the sugar and stir in the cornstarch. In a stand mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed to soft peaks. Gradually beat in the vanilla sugar, then beat
at high speed until the whites are stiff, about 3 minutes. Fold in the pink peppercorns.
Spread the meringue on the prepared baking sheet in a 1/4-inch-thick layer. Bake in the center of the oven for about
2 hours and 30 minutes, until very lightly colored and crisp. Let cool completely, then break into bite-size pieces.
Preheat the oven to 325°. In a 9-by-13-inch baking dish, rub the vanilla bean and seeds
into the sugar. Add the rhubarb, Grand Marnier and salt and toss to coat. Let the rhubarb macerate for 15 minutes.
Tightly cover the baking dish with foil and bake for 30 minutes, until the rhubarb is soft but not falling apart. Let cool slightly. Discard the vanilla bean.
Drain the rhubarb in a sieve set over a medium saucepan. Bring the juices to a boil, then simmer over moderately high heat until syrupy, about 5 minutes. Fold the rhubarb into the syrup and let cool completely. Refrigerate the compote until slightly chilled, 45 minutes.
Whip the cardamom cream at medium-high speed until firm peaks form.
Layer the rhubarb compote, cardamom whipped cream and meringue on plates or in glasses. Sprinkle with cocoa nibs and serve.