Food Recipe

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Rhubarb Meringue Squares: A Tart and Sweet Symphony

The first time I encountered rhubarb, it was a revelation. Growing up, my grandmother’s garden was a vibrant tapestry of edible wonders, and every spring, the crimson stalks of rhubarb would emerge, promising tart, exciting flavors. While she mostly made simple pies, the idea of transforming that vibrant tartness into a delightful square, crowned with a cloud of sweet meringue, always captured my imagination. These Rhubarb Meringue Squares are a testament to that childhood fascination, a perfect balance of crisp shortbread, a zesty fruit filling, and a cloud-like, toasted topping that’s simply divine.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 12
Yield: 1 (8×8-inch) pan of squares
Dietary Type: Contains Wheat, Dairy, Eggs

Ingredients

For the Crust:

1/4 cup butter, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For the Rhubarb Filling:

3 cups fresh rhubarb, chopped (about 1/2-inch pieces)
1/2 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons water
3 tablespoons cornstarch
2 tablespoons water

For the Coconut Meringue Topping:

2 egg whites, room temperature
1/2 cup sugar
1/4 cup flaked coconut

Equipment Needed

8×8-inch square baking pan
Electric mixer (handheld or stand mixer)
Medium saucepan
Small bowl or cup
Rubber spatula
Measuring cups and spoons
Cooling rack

Instructions

Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan thoroughly. This will ensure your bars release cleanly.
Prepare the Crust: In a medium bowl, beat the softened butter and sugar together until the mixture is smooth and creamy. This is best achieved with an electric mixer.
Beat in the egg and vanilla extract until well combined.
In a separate, smaller bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to aerate the dry ingredients and prevent lumps.
Gradually add the sifted dry ingredients to the butter mixture, mixing until a stiff dough forms. It might seem a bit crumbly at first, but keep mixing until it comes together.
Press this dough evenly into the bottom of your prepared baking pan, extending it about 1/2-inch up the sides of the pan to create a slight crust barrier for the filling.
Bake the crust in the preheated oven until it appears firm and lightly golden, approximately 15 minutes. Keep an eye on it to prevent over-browning.
While the crust is baking, prepare the Rhubarb Filling: In a medium saucepan, combine the chopped fresh rhubarb, 1/2 cup sugar, ground cinnamon, and 2 tablespoons of water.
Place the saucepan over medium heat and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and has broken down slightly, about 10 minutes.
In a small cup or bowl, whisk together the cornstarch with the remaining 2 tablespoons of water until smooth. This creates a slurry.
Pour the cornstarch slurry into the simmering rhubarb mixture, stirring constantly as the sauce thickens. Continue to cook and stir until the filling reaches a thick, glossy consistency.
Spread this warm rhubarb filling evenly over the baked crust.
Prepare the Coconut Meringue Topping: Ensure your bowl and whisk are absolutely clean and free of any grease. This is crucial for successful meringue.
In a medium bowl, beat the egg whites using an electric mixer on medium speed until they reach soft peaks. Soft peaks will droop slightly when the whisk is lifted.
Gradually add the 1/2 cup of sugar, about a tablespoon at a time, while continuing to beat on high speed.
Continue beating until the meringue is stiff and glossy, meaning it holds firm peaks that stand straight up when the whisk is lifted. You should not be able to feel any grit from the sugar when you rub a little meringue between your fingers.
Gently spread the meringue over the rhubarb filling, covering it completely. You can create swirls and peaks for a more attractive finish.
Sprinkle the flaked coconut evenly over the meringue.
Bake for another 10 minutes, or until the meringue is a beautiful golden brown and the coconut is toasted. Watch carefully as meringue can brown quickly.
Cool Completely: Remove the pan from the oven and place it on a cooling rack. It is essential to let the Rhubarb Meringue Squares cool completely before cutting. This allows the filling to set properly and the meringue to stabilize, preventing a messy cut.
Cut into Squares: Once fully cooled, use a sharp knife to cut the dessert into squares.

Expert Tips & Tricks

Room Temperature Egg Whites: For the best meringue volume, always use egg whites that are at room temperature. They whip up much more readily and achieve a more stable foam.
Cleanliness is Key for Meringue: Even a tiny bit of grease or yolk in your egg whites can prevent them from whipping properly. Make sure your bowl and whisk are impeccably clean.
Don’t Rush the Cooling: Patience is a virtue, especially with desserts like this. Trying to cut them while warm will result in a gooey mess. Allow ample time for them to set up.
Adjust Rhubarb Sweetness: The tartness of rhubarb can vary. If your rhubarb is particularly tart, you might want to slightly increase the sugar in the filling, but be mindful not to make it overly sweet as the meringue is quite sweet.
Toasting the Meringue: If your oven tends to brown unevenly, you can use the broiler for the last minute or two of baking the meringue, watching it very closely to avoid burning.

Serving & Storage Suggestions

These Rhubarb Meringue Squares are best served at room temperature. The contrast between the crisp crust, the tender, tart rhubarb, and the sweet, airy meringue is truly delightful. They are perfect as a light dessert after a meal, or as an afternoon treat with a cup of tea.

If you have any leftovers, store them in an airtight container in the refrigerator. The meringue can soften slightly over time, especially in humid conditions, but they will still be delicious. They will keep well in the fridge for up to 2-3 days. It is not recommended to store them at room temperature for extended periods due to the meringue.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	194.3 kcal	10%
Total Fat	4.9 g	6%
Saturated Fat	3.1 g	15%
Cholesterol	25.7 mg	8%
Sodium	134.6 mg	5%
Total Carbohydrate	35.2 g	11%
Dietary Fiber	1.1 g	4%
Total Sugars	21.9 g	44%
Protein	2.9 g	5%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

Gluten-Free Crust: For a gluten-free version, you can substitute a good quality gluten-free all-purpose flour blend for the all-purpose flour. Ensure your blend contains xanthan gum for binding.
Nutty Crust: Add 1/4 cup of finely chopped almonds or walnuts to the crust dough for an added layer of texture and flavor.
Different Fruit: While rhubarb is the star, you could experiment with a blend of rhubarb and strawberries for a classic pairing. You might need to adjust sugar slightly.
No Coconut? If you’re not a fan of coconut, you can omit it entirely, or substitute with a sprinkle of finely chopped toasted almonds for a different crunch.

FAQs

Q: Why is my meringue not stiff?
A: Ensure your bowl and whisk are completely clean and free of grease. Also, make sure your egg whites are at room temperature and that you’ve gradually added the sugar while beating on high speed.

Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before using it in the filling. You might need to cook it a bit longer to soften.

Q: My meringue is weeping, what did I do wrong?
A: Weeping (or syneresis) can happen if the meringue is under-beaten, or if it is exposed to high humidity. Ensure you beat to stiff peaks and cool the squares completely in a dry environment.

Q: How can I prevent the crust from getting soggy?
A: Baking the crust until it’s firm before adding the filling is key. Also, ensuring the filling is thickened properly with cornstarch will help create a barrier.

Q: Can I make these ahead of time?
A: You can prepare the crust and filling a day in advance and store them separately. However, the meringue is best made and baked fresh for optimal texture.

Final Thoughts

These Rhubarb Meringue Squares are a true delight, offering a complex interplay of textures and flavors that is sure to impress. The vibrant tartness of the rhubarb, balanced by the sweetness of the meringue and the buttery shortbread crust, makes each bite an adventure. They are a beautiful representation of spring and early summer produce, and a wonderful way to showcase the unique charm of rhubarb. I encourage you to try this recipe; it’s a journey from garden to plate that’s incredibly rewarding. Serve them with a light dusting of powdered sugar or alongside a dollop of fresh whipped cream for an extra touch of indulgence. Enjoy!

Rhubarb Meringue Squares Recipe