Strawberry Rhubarb Meringue Squares
Strawberry Rhubarb Meringue Squares feature strawberry rhubarb curd, Italian meringue, and graham cracker crust for an impressive dessert.
Servings: 16
Calories: 167kcal
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
- 1/2 cup water
- 6 large egg yolks save the whites for the meringue
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 4 Tablespoons unsalted butter cut into 1/2" cubes
- red or pink food coloring optional
Meringue
- 6 Tablespoons water
- 3/4 cups granulated sugar
- 3 large egg whites see note
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Graham Cracker Crust
- 9 whole graham crackers (one sleeve) or graham crumbs (see note)
- 1 Tablespoon granulated sugar
- 1 pinch salt
- 1/4 cup unsalted butter melted
Instructions
Strawberry Rhubarb Curd
- Add 3 cups sliced rhubarb, 1 cup sliced strawberries, and 1/2 cup 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 egg yolks, 3/4 cup granulated sugar, and 1/4 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 cornstarch and 2 Tablespoons 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 water to a small saucepan. Carefully pour 3/4 cups 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 egg whites and 1/2 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 1/2 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 graham crackers to the bowl of a food processor. Pulse the processor until the crackers are broken into uniform crumbs. Add 1 Tablespoon 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
If using graham crumbs, you will need about 1 1/4 cups. Use gluten-free graham crackers or crumbs to make this recipe gluten-free
Nutrition
Calories: 167kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 79mg | Potassium: 131mg | Fiber: 1g | Sugar: 20g | Vitamin A: 290IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 0.4mg
