1 1/2 cups granulated sugar
1/2 tsp cream of tartar
1/4 tsp salt
6 large egg whites, at room temperature
2 tsp white vinegar
1 tsp vanilla
2 cups chopped fresh rhubarb
1/3 cup granulated sugar
1 cup frozen raspberries
170-g container fresh raspberries
1 tbsp amaretto, optional
1 cup 35% cream
1 tbsp granulated sugar
icing sugar, optional
Position oven rack in lower third of oven. Preheat to 300F. Line a non-stick muffin pan with jumbo paper cups.
Stir sugar with cream of tartar and salt in a medium bowl. Set aside.
Place egg whites in a large bowl. Using an electric mixer on high, beat until soft peaks form when beaters are lifted, about 2 min.
Gradually beat in sugar mixture, a spoonful at a time, until stiff , glossy peaks form, about 6 more min.
Beat in vinegar and vanilla for 1 min.
Scoop into a piping bag or a large zip-top plastic bag (snip bottom corner with scissors). Pipe into prepared muffin cups.
Reduce heat to 275F. Bake pavlovas in lower third of oven until tops are crisp and dry, about 1 1/4 hours.
Turn off oven and let them dry in oven for 30 more min. Remove and leave in muffin pan until completely cool.
To make fruit compote, combine rhubarb with sugar and frozen raspberries in a medium saucepan and set over medium.
Stir until sugar melts and mixture starts to simmer, then reduce to medium-low. Cook, uncovered, stirring occasionally, until rhubarb is tender but not mushy, about 10 min.
Remove from heat and stir in 1/2 of fresh raspberries and liqueur.
Whip cream with 1 tbsp sugar until thick.
To assemble, gently pull or cut off the top of each of the meringue cupcakes. Spoon a dollop of cream into a cupcake, then add some fruit compote. Top with some remaining fresh raspberries. Partially cover with pavlova top. Lightly dust with icing sugar.