Preheat oven to 275°F. Line a baking sheet with parchment paper and set aside.: The air in the oven will feel warm and steady as it reaches temperature, which ensures gentle, even drying of the meringue so it forms a crisp shell without browning. Use a reliable oven thermometer if your oven runs hot or cold. A common mistake is setting the oven too high, which browns the meringues and ruins their delicate texture.
Place egg whites, vanilla and cream of tartar in the bowl of a stand mixer and beat with a whisk attachment until soft peaks form. Gradually add sugar (about 1 tablespoon at a time) and beat on high speed until stiff peaks form.: As you beat, you will hear a steady, airy rhythm and see the foam grow from glossy to dense. The smell is faintly sweet as the sugar dissolves. Adding the sugar slowly prevents graininess and helps the mixture become glossy and stable, which matters because only fully dissolved sugar will yield a smooth, crackly shell. Avoid rushing this step; underbeaten whites lead to collapsing nests.
Using a spoon, drop eight dollops of meringue onto prepared baking sheet. Use the back of your spoon to create a well in each ‘nest’. Nests should be around 3-4 inches wide. You can alternately transfer meringue mixture to a piping bag and pipe the nests, making sure that the bottom is a solid circle so that the filling won't leak out later.: The surface should look glossy and hold shape, with the wells formed to cradle the filling. If you pipe, listen for the subtle tear as the meringue detaches, and watch for uniform size so they bake evenly. A common misstep is making nests uneven in size, which leads to inconsistent baking.
Bake the nests for 45-50 minutes or until they are totally set and dry. Leaving the oven door closed, turn off the oven and allow meringues to sit in the oven for an additional 1 hour.: During baking you will notice the meringues lose their sheen and become matte, sometimes with tiny fissures. They should sound hollow when tapped gently. Letting them cool gradually inside the oven prevents sudden temperature change that can crack or collapse them. Opening the door too soon or removing them while still warm risks sogginess or cracking.
In the meantime, place rhubarb, 1/2 lb of the strawberries, water, basil and honey in a small sauce pan set over medium heat. Bring mixture to a gentle boil and reduce to a simmer. Allow mixture to cook, stirring occasionally, until fruit is soft and syrupy, about 15 minutes. Remove saucepan from heat and discard basil leaves. Stir in the reserved 1/2 cup of chopped strawberries and allow mixture to cool.: As the fruit simmers you will see the juices bloom and the mixture thicken into a glossy compote that bubbles gently. The aroma will be a warm mingling of tart rhubarb and sweet strawberries , with a herbal whisper from the basil . Stirring prevents sticking and ensures even cooking. A typical error here is overcooking to the point where the fruit disintegrates; watch for a saucy, not jammy, consistency.
In the bowl of a stand mixer, beat heavy cream until soft peaks form. Add sugar and beat until cream is thick and fluffy. Be careful not to over beat or you'll end up with butter.: As you whip, the cream will transition from liquid to billowy clouds, and you'll hear it change tone as it tightens. The texture should be smooth and billowy, with soft peaks that hold but still fold gently. Overbeating turns it grainy and eventually into butter, so stop as soon as peaks hold their shape but remain silky.
Top each meringue nest with several spoonfuls of compote and whipped cream. Serve immediately.: The final assembly presents a visual contrast of pale meringue, jewel-toned compote, and snowy whipped cream . Spoon the compote into the wells so juices do not run over the edge, and add a graceful dollop of cream. Serve right away to preserve the crisp shell; waiting will let moisture from the compote soften the meringue.
Enjoy!: The first bite should offer a crisp snap followed by a soft interior and a burst of sweet and tart compote tempered by the airy cream. Pay attention to the balance of flavors and textures; if the meringue is chewy, it likely needed more drying time. Savor the delicate interplay between the components and the fresh finish from the reserved chopped strawberries .
