Jam:

1) In a saucepan, combine the sugar, water, and chopped rhubarb. Bring to a simmer and cover with a lid for 3 minutes until rhubarb is soft. Then remove the lid and continuously stir until saucy and smooth. Pour into a heatproof bowl and let chill to room temperature.

Meringue:

1) While jam cools, preheat the oven to 300ºF and trace 3 inch circles onto a piece of parchment fitted to your baking sheet. Flip piece of parchment so the drawn on side is facing down.

2) In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites on low until frothy. Then increase speed to medium high and add in cream of tartar.

3) Once an opaque color forms, begin slowly adding in the granulated sugar. Whip until stiff glossy peaks form. Gently fold in the powdered sugar

4) Using a spatula or an ice cream scoop, make dollops of meringue onto the baking sheet that are the size of the drawn circles. Smooth out using the back of a spoon.

5) Spoon 1 teaspoon of rhubarb jam onto each meringue and swirl using a toothpick or knife. Be sure not to overswirl, the colors can bleed very easily.

5) Place meringues into your preheated oven and turn down the oven to 250ºF. Bake for 1 hour and 15 minutes until a hard exterior has formed. Then turn off the oven, crack the door adjacent with a wooden spoon, and let the meringues cool for another 1-2 hours.

6) Once cooled, serve or place into an airtight container at room temperature for future eating*.