Ah, rhubarb! The sweet and slightly tart superstar of spring! I can still remember the first time I ever tasted a rhubarb meringue dessert—it was at a summer garden party, and as soon as I had my first bite, I was hooked! The combination of the creamy, tangy rhubarb filling topped with a light and fluffy meringue felt like a cloud dancing on my taste buds. Ever since that day, it’s been a staple dessert in my kitchen, bringing sunshine and joy with each slice!
This Rhubarb Meringue Dessert is so unique—it’s a lovely celebration of contrasts with its buttery crust, vibrant rhubarb filling, and ethereal meringue topping. Plus, it’s a fantastic way to use rhubarb if you have it growing in your garden or if you stumbled upon some at the farmer’s market. Let’s dive into what makes this delightful dessert so special and, more importantly, how to make it!
What’s in Rhubarb Meringue Dessert?
Let’s break down the key players in this mouthwatering ensemble:
All-Purpose Flour: The base of our buttery crust. I usually pick up whatever brand I have on hand, but make sure it’s fresh for the best results.
Powdered Sugar: This sweetens our crust while also making it nice and crumbly. A must-have for that delicate texture!
Unsalted Butter: We want control over the saltiness, so unsalted butter is my go-to for baking. It lends richness to the crust.
Vanilla Extract: Because everything’s better with a hint of vanilla, right? It adds warmth and a lovely aroma.
Rhubarb: The star! Whether you’re using fresh or frozen, get ready for that beautiful tang that complements the sweetness.
Granulated Sugar: This balances out the tartness of the rhubarb and helps sweeten the filling.
Cornstarch: A thickening agent that helps our filling achieve that perfect, velvety consistency.
Egg Yolks: They add richness to the filling and help thicken it—yes, please!
Lemon Juice: A splash of acidity to brighten the filling and enhance the rhubarb’s natural flavor.
Butter: Just a tablespoon more for added richness in the rhubarb filling.
Egg Whites: The magic ingredient for our meringue! They whip up to create that dream-like topping.
Cream of Tartar: This helps stabilize the egg whites while they’re whipped into meringue glory.
Now that we’ve covered the glorious cast of ingredients, let’s chat about why this dessert is not just a treat for your taste buds, but a bit of a health hero too!
Is Rhubarb Meringue Dessert Good for You?
When we think about dessert, we often think about indulgence, but this one actually has some benefits!
Rhubarb: This vibrant vegetable (yes, it’s a vegetable, not a fruit!) is low in calories yet high in vitamins K and C. It also offers some fiber, which is great for digestion.
Egg Yolks and Whites: They pack a protein punch! Egg yolks provide vitamins A, D, and B12, while the whites are pure protein and can aid in muscle repair and growth.
However, it’s essential to keep in mind that this dessert does contain quite a bit of sugar, so moderation is key. Pair it with a dollop of Greek yogurt to add some healthy fat and protein when serving!
Ingredients
This recipe serves about 9 generous squares. Here’s what you’ll need:
– **For the crust:**
– 1 cup all-purpose flour
– 1/4 cup powdered sugar
– 1/4 cup unsalted butter, softened
– 1/2 teaspoon vanilla extract
– **For the filling:**
– 2 cups rhubarb, chopped (fresh or frozen)
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 2 cups water
– 3 large egg yolks
– 1 tablespoon lemon juice
– 1 tablespoon butter
– **For the meringue:**
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar
– 1/2 teaspoon vanilla extract
How to Make Rhubarb Meringue Dessert?
Get ready to create something magical! Here’s a step-by-step guide:
1. **Prepare the crust:** Preheat your oven to 350°F (175°C). In a medium bowl, mix the flour and powdered sugar. Cut the butter into the mixture until it resembles coarse crumbs. Stir in the vanilla extract. Press this mixture firmly into the bottom of an 8×8 inch baking dish. Bake for about 15 minutes or until it’s lightly golden. Set aside to cool.
2. **Prepare the filling:** In a saucepan, mix the chopped rhubarb, sugar, cornstarch, and water. Bring it to a boil over medium heat while stirring constantly until it gets thick and bubbly. In a separate bowl, whisk together the egg yolks, lemon juice, and butter, then gradually mix in a small amount of the hot rhubarb mixture (to temper the yolks). Stir this back into the pan and cook for another minute until thick. Pour this lovely filling over the cooled crust.
3. **Make the meringue:** In a clean bowl, whip the egg whites and cream of tartar until they form soft peaks. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the meringue is glossy. Fold in the vanilla extract gently.
4. **Assemble the dessert:** Spread the fluffy meringue over the rhubarb filling like a warm blanket, making sure to seal the edges to prevent shrinking as it bakes.
5. **Bake:** Pop the dessert back into the oven and bake it for 15-20 minutes, or until the meringue turns a beautiful golden brown.
6. **Serve:** Allow the dessert to cool before cutting it into squares. It can be enjoyed chilled or at room temperature—your choice!
Sweet Tips for Serving Delight
Here are a few extra tidbits to make your dessert experience even better:
– If you like a bit of crunch, consider adding a sprinkle of crushed nuts on top of the meringue before baking. Almonds or pecans would be delicious!
– To enhance the berry flavor, feel free to throw in some blueberries or strawberries in with the rhubarb filling—talk about a twist!
– This dessert holds up wonderfully in the fridge for a couple of days, but I doubt it’ll last that long!
I truly hope you give this Rhubarb Meringue Dessert a try! It’s such a delightful treat to share with family and friends, and it’s sure to impress anyone who gets a taste. Let me know how it turns out for you—I can’t wait to hear about your rhubarb adventures!
