1/2 pound rhubarb, trimmed and cut into 2-inch strips
1 cup sweet Riesling or dessert wine
1/2 cup granulated sugar, plus 1 tablespoon
One 2-inch piece ginger, sliced
Peel of 1 lemon
½ cup cold heavy cream
1 teaspoon rosewater
1/2 vanilla bean pod, split and seeds scraped
½ cup crushed meringues
2 tablespoons toasted pistachios
Preheat the oven to 400°F. Place the rhubarb, wine, ½ cup sugar, ginger, and lemon peel in a 9 x 13- inch baking dish and gently toss to combine. Place in the oven and bake for 25-30 minutes, until tender. Remove from oven and set aside.
In a large bowl using an electric mixer, beat the heavy cream, 1 tablespoon sugar, rosewater, and vanilla bean seeds on medium-low speed until soft peaks form.
On a serving plate: layer cream, rhubarb and meringue. Drizzle with compote liquid. Top with pistachios.