Combine the rhubarb and sugar with about 1/4 cup water in a medium saucepan and cook over medium-high heat until bubbly; continue to cook, stirring often, until the rhubarb breaks down and is very soft. Taste and add more sugar, if it needs it, and set aside to cool.
Whip the cream with a spoonful of sugar until softly whipped. In a large trifle bowl or individual glass dishes, layer chunks of meringue, stewed rhubarb and whipped cream. Serve immediately, or let sit a few minutes to allow the meringue to soften.