Preparation

Chop up the chocolate.
Let it melt over a water bath.
Dress the bottom and the sides of 8 silicon muffin pans in chocolate and leave them in the fridge to harden.

Wash the rhubarb stalks and chop them up.
Bring rhubarb to the boil with sugar and 1-2 tbsp water.
Split the vanilla pod and let is simmer with the rhubarb.
Leave the rhubarb to cool, while you prepare the meringues.

With an electric mixer whisk egg whites white and fluffy with the gradual addition of sugar.
Stir in liquorices powder to taste when the sugar grains are no longer visible. Please note that the strength of liquorices can vary a lot depending on what type of liquorices you are using.
Put the meringue batter in a piping bag (or use a plastic bag and cut off the bottom corner) and make small tops on a sheet of baking paper.
Dry the liquorices meringues in the oven for 4 hours at 85 C/ 185 F.

Blend 2 tbsp rhubarb with Marsala to make a sauce.

Soak gelatin in cold water.
Whisk egg whites white and fluffy.
Whisk egg yolks with sugar until they are white.
Press excess water from the gelatin and melt the leaves in a bain-marie
Stir runny gelatin into the rhubarb.
Fold rhubarbs into the egg yolks.
Fold egg whites into the mousse and leave it to settle for 30 minutes.

Fill the chocolate shells with rhubarb mousse and leave them in the fridge until you are ready for dessert.
Serve the rhubarb mousse with rhubarb Marsala sauce and liquorice meringues.

Other recipes with rhubarb like this rhubarb dessert

Marzipan covered rhubarb cake

Rhubarb recipes: Rhubarb almond roll

Avocado rhubarb salad