Strawberry Rhubarb Meringue Squares feature strawberry rhubarb curd, Italian meringue, and graham cracker crust for an impressive dessert.
I have a confession. When I created and posted that recipe for Strawberry Rhubarb Curd a few weeks ago, I did it solely for the purpose of making these Strawberry Rhubarb Meringue Squares. I put it in a jar, took some photos of it, and then I used the entire batch of it in this impressive dessert.
With a layer of sweet meringue, a layer of tart strawberry rhubarb curd, and a graham cracker crust, I'm not totally sure where I came up with the idea for these summery squares, but the idea was there, and I set to making this dessert dream come true as soon as my rhubarb had grown enough.
How to make Strawberry Rhubarb Meringue Squares:
First things first, I'm not going to sugar-coat things: this dessert is a project. You will be making each of the three components from scratch, and it will be several hours (not all of which you will be actively working) before you'll be ready to serve these squares. However, they are extremely delicious, and your guests will surely be impressed.
Strawberry Rhubarb Curd
The first step to making these squares is to make the strawberry rhubarb curd. This involves first cooking the sliced rhubarb and fresh or frozen strawberries until they are soft.
Next, puree this fruit mixture using an immersion blender (or regular blender) and strain it through a fine-mesh strainer if you like. Straining helps to remove the strawberry seeds and any pulp, but it does take a long time because the fruit mixture is so thick.
While my original recipe for Strawberry Rhubarb Curd lists thickening with cornstarch as optional, in the case of the squares it is mandatory. This is to ensure that the squares hold together when cut without the curd layer seeping out.
Italian Meringue
I opted to make Italian Meringue for these squares instead of the more common French Merinuge for two reasons: One is that I didn't want to have to cook the squares after assembly. French meringue uses raw egg whites, so it needs to be cooked in order to consume it safely. But the primary reason I chose Italian Meringue is that it's more stable and will hold up in the fridge if you don't eat all of the squares right away.
Making Italian meringue requires an instant-read thermometer or candy thermometer. To make it, you bring a sugar-water mixture to a boil, and cook it to 240°F. While it's cooking, whip the egg whites and cream of tartar in a stand mixer until they form soft peaks.
When the syrup reaches temperature, slowly and carefully pour it into the egg whites while the mixer is on. The hot syrup will cook the egg whites. Keep mixing until the egg whites form stiff peaks and become glossy. It's done when you place the palm of your hand on the bottom of the mixer bowl and it feels just warm, not hot. Mix in the vanilla and the meringue is ready to eat.
Graham Crust
Making the graham crust for this recipe is the same as making it for any other recipe. Start with whole graham crackers (or skip the food processor and start with store-bought graham crumbs) and process until they form uniform crumbs. Add sugar, melted butter, and a pinch of salt, and process again until the mixture looks like wet sand.
Press the graham mixture into the bottom of a 9x9" baking pan and bake for about 10 minutes until it becomes fragrant.
To assemble the bars, simply spread the Strawberry Rhubarb Curd over the graham crust while both are still warm, then carefully dollop and spread the meringue over the curd layer. If desired, brown the top of the meringue with a kitchen torch or under the broiler (don't take your eyes off of it for even a minute, as it can burn extremely quickly).
Carefully cover the baking pan with plastic wrap to prevent the top of the meringue from drying out and chill in the fridge for 2-4 hours before serving. Cut into squares and serve.
Can I make these squares into a pie instead?
Yes! You can just as easily make this recipe into a pie without changing the recipe at all. Simply replace the 9x9" square baking dish with a 9" deep dish pie plate, or two regular 8" pie plates. Make sure to press the graham crust up the sides of the pan.
Strawberry Rhubarb Meringue Squares Ingredients:
- Sliced rhubarb
- Sliced strawberries - either frozen or fresh will work.
- Water - Use whatever water you normally drink. Tap water is fine. You'll need some for the curd and for the meringue.
- Large eggs - You'll use the yolks for the Strawberry Rhubarb Curd, and some of the whites (but not all) for the meringue. Make sure that the egg whites for the meringue do NOT contain any yolk, which will prevent them from whipping properly.
- Granulated sugar - You'll need this for all of the components of the recipe - the curd filling, the meringue, and a little for the graham crust.
- Salt - you'll need just a little bit for both the curd filling and for the graham crust.
- Cornstarch - this is used to thicken the curd filling so that it maintains it's shape when cut.
- Unsalted butter - you will need this for both the curd filling and for the graham crust.
- Red or pink food coloring - this is optional for the curd filling. The Strawberry Rhubarb Curd is naturally a pale pinkish beige, so if you were envisioning a bright pink curd filling, I recommend using a little food coloring to achieve that.
- Cream of tartar - This is for the meringue.
- Vanilla extract
- Graham crackers - or graham crumbs. Use gluten-free graham crackers or crumbs to make this recipe gluten-free
Want more rhubarb dessert recipes?
Strawberry Rhubarb Meringue Squares Nutrition Notes:
The nutrition information in the recipe below is for fairly small squares (1/16th of a recipe). If your squares are larger than this, the nutrition information will vary accordingly.
To make this recipe gluten-free, use gluten-free graham crackers or crumbs to make the crust.
Strawberry Rhubarb Meringue Squares
Equipment
- Fine Mesh Strainer optional
- Immersion blender or blender
- Instant-Read Thermometer or candy thermometer
- Kitchen Torch optional
Ingredients
Strawberry Rhubarb Curd
- 3 cups sliced rhubarb
- 1 cup sliced strawberries frozen or fresh
- ½ cup water
- 6 large egg yolks save the whites for the meringue
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 4 Tablespoons unsalted butter cut into ½" cubes
- red or pink food coloring optional
Meringue
- 6 Tablespoons water
- ¾ cups granulated sugar
- 3 large egg whites see note
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Graham Cracker Crust
- 9 whole graham crackers (one sleeve) or graham crumbs (see note)
- 1 Tablespoon granulated sugar
- 1 pinch salt
- ¼ cup unsalted butter melted
Instructions
Strawberry Rhubarb Curd
- Add 3 cups (366 g) sliced rhubarb, 1 cup (144 g) sliced strawberries, and ½ cup (118 ml) water to a medium saucepan. Cover and cook over medium heat until the rhubarb has mostly broken down and the strawberries have softened, about 10 minutes.
- Blend using an immersion blender (or carefully transfer the mixture to a blender) until smooth. If desired, strain the blended mixture through a fine mesh strainer to remove seeds and pulp, stirring and pressing the mixture against the mesh (note: this process will take quite awhile as it strains slowly).
- Prepare a double boiler, or set a glass or stainless steel bowl over a small saucepan. Add about an inch or two of water to the saucepan, ensuring that the water doesn't touch the bottom of the bowl. Bring the water to a boil, then reduce to a simmer.
- In the bowl of the double boiler, whisk together the rhubarb mixture, 6 large (100 g) egg yolks, ¾ cup (150 g) granulated sugar, and ¼ teaspoon salt. Continue cooking it in the double boiler, whisking constantly to prevent curdling, until it becomes thick enough to coat a spoon, and reaches 170°F, about 12-15 minutes. If it still doesn't thicken, turn up the heat slightly and continue whisking.
- Once the curd reaches 170°F, stir together 2 Tablespoons (16 g) cornstarch and 2 Tablespoons (30 ml) water. Pour this mixture into the curd, and continue to cook until the curd thickens further, 3-4 minutes.
- Carefully remove the bowl from the double-boiler (use oven mitts) and stir in the cubed butter until melted. Add the desired amount of food coloring (if using) and stir until it's fully incorporated. Cover to keep warm until you're ready to assemble the squares.
Italian Meringue
- Add 6 Tablespoons (90 ml) water to a small saucepan. Carefully pour ¾ cups (150 g) granulated sugar into the center of the saucepan, ensuring that none of it touches the sides of the pot. If using a candy thermometer, attach it to the side of the saucepan now. Turn the heat on high, and carefully stir until the sugar is dissolved and the mixture starts to boil. Once it starts to boil, stop stirring, and keep an eye on the temperature. Cook the mixture until the temperature reaches 240℉.
- While you're waiting for the syrup, add 3 large (100 g) egg whites and ½ teaspoon cream of tartar to the bowl of a stand mixer that is fitted with a whisk attachment. Turn the mixer on medium speed until the egg whites are frothy, then turn the mixer on medium-high speed until the egg whites form soft peaks. Turn the mixer off until the sugar syrup is ready.
- Once the syrup reaches 240°F, turn the mixer back on medium speed and very carefully drizzle the hot syrup into the mixer bowl (try to do this at the very side of the bowl so that the syrup doesn't hit the whisk and get flung everywhere). Once all of the syrup has been added, turn the mixer back up to medium-high speed and continue to mix until the mixture becomes glossy and forms stiff peaks (the mixture is done when the bottom of the mixer bowl feels warm, not hot). Add ½ teaspoon vanilla extract and mix until incorporated, about 30 more seconds. Set aside until you're ready to assemble the squares.
Graham Cracker Crust
- Heat oven (or toaster oven if your 9x9" pan will fit into it) to 325°F.
- Add 9 whole (140 g) graham crackers to the bowl of a food processor. Pulse the processor until the crackers are broken into uniform crumbs. Add 1 Tablespoon (12 g) granulated sugar, 1 pinch salt, and the melted butter to the bowl. Process until the mixture is uniform and resembles wet sand.
Strawberry Rhubarb Curd Squares Assembly
- Press the graham cracker mixture into the bottom of a 9x9" baking pan with the back of a measuring cup or another small, flat object. Bake the graham cracker crust for about 8-10 minutes until it becomes fragrant and is just starting to brown. Remove the pan and turn off the oven.
- Spread the warm strawberry rhubarb curd evenly over the graham cracker crust.
- Dollop the meringue over the strawberry rhubarb curd layer, and very carefully spread the meringue to the edges of the baking pan, being careful not to mix the meringue with the curd. If desired, you can toast the top of the meringue with a kitchen torch or under the broiler (do NOT take your eyes off of it, it will brown VERY quickly).
- Carefully and lightly cover the pan with saran wrap, and put it in the pan to chill completely before serving, at least 2 hours. Cut into squares and serve. If desired, garnish with sliced strawberries. The squares are best if served within 24 hours.
Notes
Nutrition
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