Hazelnut Meringues with Rhubarb & Cream Filling

Hazelnut Meringues

• 1 ½ oz hazelnuts
• 7 oz sugar
• 1 tbsp corn starch
• 8 egg whites, from large eggs
• ½ tsp cream of tartar

Rhubarb Compote and Whipped Cream Filling

• 6 oz sugar
• 1 orange, thin peel only, no pith
• 1 cinnamon stick, broken into pieces
• 1 star anise
• 1 pinch ground nutmeg
• 12 oz rhubarb, in pieces (½ in.), divided
• 6 oz heavy whipping cream, chilled
• confectioners sugar, to dust