Bring rhubarb, water and 2 Tbsp. sugar to boil in saucepan; simmer on medium-low heat 5 min. or until rhubarb is softened. Cool, then refrigerate until ready to use.
Meanwhile, beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add remaining sugar, 1 Tbsp. at a time, beating until stiff peaks form. Spoon into 12 mounds on parchment-covered baking sheet. Use back of spoon to indent center of each mound.
Bake 40 to 45 min. or until crisp, dry and very lightly browned. Cool completely. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min. or until slightly thickened.
Place meringues on dessert plates just before serving. Fill with pudding mixture; top with rhubarb.
Meringue shells can be made ahead of time. Cool, then store in airtight container at room temperature up to 2 days before filling as directed.
Garnish each filled meringue shell with a light sprinkling of chopped fresh mint.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.