Strawberry Rhubarb Meringue Squares combine a buttery graham cracker crust, tangy strawberry rhubarb curd, and a glossy Italian meringue topping for a beautiful summer dessert.
These Strawberry Rhubarb Meringue Squares are the kind of dessert that feels special from the very first bite. They have three distinct layers: a crisp graham cracker crust, a smooth strawberry rhubarb curd filling, and a fluffy Italian meringue topping. The result is sweet, tart, creamy, and light all at once.
This recipe does take some time because each layer is made from scratch. However, the steps are straightforward, and the finished dessert is worth the effort. The strawberry rhubarb curd brings a bright, fruity flavor, while the meringue adds sweetness and an elegant finish. If you are looking for an impressive rhubarb dessert for spring or summer, these squares are a memorable option.
How to make Strawberry Rhubarb Meringue Squares:
Before you begin, it helps to know that this dessert is a project rather than a quick one-bowl treat. You will prepare the strawberry rhubarb curd, the Italian meringue, and the graham cracker crust separately before assembling everything into neat squares. Some of the time is inactive chilling time, but plan ahead so the dessert has enough time to set properly before serving.
The best texture comes from assembling the layers while the crust and curd are still warm, then chilling the finished dessert until firm. Once chilled, the squares slice cleanly and hold their shape well.
Strawberry Rhubarb Curd
The first step is making the strawberry rhubarb curd. Sliced rhubarb and strawberries are cooked with water until the fruit softens and the rhubarb begins to break down. The mixture is then blended until smooth. If you prefer a very silky curd, you can strain the puree through a fine mesh strainer to remove seeds and pulp, although this step can take some patience because the fruit mixture is thick.
For these meringue squares, cornstarch is important. It thickens the curd so the filling stays in place when the dessert is cut. Without enough thickening, the curd may seep out between the crust and meringue layers. The curd is cooked with egg yolks, sugar, and salt until thickened, then finished with butter for a rich, smooth texture. A small amount of red or pink food coloring can be added if you want a brighter color, but it is optional.
Italian Meringue
Italian meringue is used for this recipe because it is more stable than a basic French meringue. Since Italian meringue is made by whipping hot sugar syrup into egg whites, the finished topping is glossy, smooth, and sturdy enough to hold up in the refrigerator. This makes it a good choice for layered desserts that need to chill before serving.
To make Italian meringue, a sugar and water syrup is cooked to 240°F. While the syrup heats, egg whites and cream of tartar are whipped until soft peaks form. The hot syrup is then slowly poured into the egg whites while the mixer is running. Continue beating until the meringue becomes thick, shiny, and forms stiff peaks. When the bottom of the mixing bowl feels warm rather than hot, the meringue is ready. Vanilla extract is mixed in at the end.
Graham Crust
The graham cracker crust is simple and classic. Whole graham crackers are processed into fine crumbs, then mixed with sugar, melted butter, and a pinch of salt. The mixture should look like wet sand and hold together when pressed.
Press the crumb mixture firmly into a 9×9-inch baking pan and bake it briefly until fragrant and lightly browned. This helps the crust firm up so it can support the curd and meringue layers.
To assemble the dessert, spread the warm strawberry rhubarb curd evenly over the warm crust. Gently spoon the meringue over the curd and spread it to the edges without mixing the layers. If desired, toast the meringue with a kitchen torch or briefly under the broiler. Watch it closely, as meringue can brown very quickly. Chill the pan for at least 2 hours before slicing and serving.
Can I make these squares into a pie instead?
Yes. This recipe can be made as a pie without changing the ingredients. Use a 9-inch deep dish pie plate or two regular 8-inch pie plates instead of a 9×9-inch square baking pan. Press the graham cracker crust across the bottom and up the sides of the pie plate before adding the curd and meringue.
Strawberry Rhubarb Meringue Squares Ingredients:
- Sliced rhubarb – The tart base of the curd filling.
- Sliced strawberries – Fresh or frozen strawberries both work.
- Water – Used in the fruit mixture, cornstarch slurry, and meringue syrup.
- Large eggs – The yolks are used for the curd, and some of the whites are used for the meringue. Keep the whites completely free of yolk so they whip properly.
- Granulated sugar – Used in the curd, meringue, and graham cracker crust.
- Salt – A small amount balances the sweetness in the curd and crust.
- Cornstarch – Thickens the curd so the squares hold their shape.
- Unsalted butter – Adds richness to the curd and helps bind the graham crust.
- Red or pink food coloring – Optional, for a brighter pink curd.
- Cream of tartar – Helps stabilize the egg whites in the meringue.
- Vanilla extract – Adds flavor to the finished meringue.
- Graham crackers – Use whole crackers or graham crumbs. Gluten-free graham crackers or crumbs may be used to make the recipe gluten-free.
Want more rhubarb dessert recipes?
Strawberry Rhubarb Meringue Squares Nutrition Notes:
The nutrition information is based on 16 small squares, or 1/16 of the full recipe. If you cut larger pieces, the nutrition values will change.
To make this recipe gluten-free, use gluten-free graham crackers or gluten-free graham crumbs for the crust.
Strawberry Rhubarb Meringue Squares
Equipment
- Fine mesh strainer, optional
- Immersion blender or regular blender
- Stand mixer
- Instant-read thermometer or candy thermometer
- 9×9-inch baking pan
- Food processor
- Kitchen torch, optional
Ingredients
- 3 cups (366 g) sliced rhubarb
- 1 cup (144 g) sliced strawberries, frozen or fresh
- 1/2 cup (118 ml) water
- 6 large (100 g) egg yolks, whites reserved for the meringue
- 3/4 cup (150 g) granulated sugar
- 1/4 teaspoon salt
- 2 Tablespoons (16 g) cornstarch
- 2 Tablespoons (30 ml) water
- 4 Tablespoons (56 g) unsalted butter, cut into 1/2-inch cubes
- Red or pink food coloring, optional
- 6 Tablespoons (90 ml) water
- 3/4 cup (150 g) granulated sugar
- 3 large (100 g) egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 9 whole (140 g) graham crackers, one sleeve, or about 1 1/4 cups graham crumbs
- 1 Tablespoon (12 g) granulated sugar
- 1 pinch salt
- 1/4 cup (57 g) unsalted butter, melted
Instructions
- Add the sliced rhubarb, 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 are soft, about 10 minutes.
- Blend the mixture with an immersion blender, or carefully transfer it to a blender and puree until smooth. If desired, strain through a fine mesh strainer to remove seeds and pulp.
- Prepare a double boiler by placing a glass or stainless steel bowl over a small saucepan with 1 to 2 inches of simmering water. Make sure the water does not touch the bottom of the bowl.
- In the bowl, whisk together the fruit puree, egg yolks, sugar, and salt. Cook over the simmering water, whisking constantly, until thick enough to coat a spoon and the mixture reaches 170°F, about 12 to 15 minutes.
- Stir together the cornstarch and 2 Tablespoons water. Pour the slurry into the curd and continue cooking until the curd thickens further, about 3 to 4 minutes.
- Carefully remove the bowl from the heat. Stir in the cubed butter until melted. Add food coloring, if using, and stir until evenly combined. Cover and keep warm until assembly.
- Add 6 Tablespoons water to a small saucepan. Pour the sugar into the center of the saucepan, keeping it away from the sides as much as possible. Heat on high and stir carefully until the sugar dissolves and the mixture begins to boil.
- Once boiling, stop stirring and cook the syrup until it reaches 240°F.
- While the syrup cooks, add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Beat until frothy, then increase to medium-high speed and whip until soft peaks form.
- When the syrup reaches 240°F, turn the mixer to medium speed. Carefully drizzle the hot syrup into the egg whites near the side of the bowl so it does not hit the whisk directly.
- After all the syrup has been added, increase the mixer speed to medium-high and whip until the meringue is glossy and forms stiff peaks. The bowl should feel warm, not hot. Add the vanilla extract and mix for about 30 seconds.
- Heat the oven to 325°F.
- Add the graham crackers to a food processor and pulse until they become even crumbs. Add the sugar, salt, and melted butter. Process until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9×9-inch baking pan. Use the back of a measuring cup or another flat object to make an even layer.
- Bake the crust for 8 to 10 minutes, until fragrant and just beginning to brown. Remove from the oven and turn the oven off.
- Spread the warm strawberry rhubarb curd evenly over the warm graham cracker crust.
- Dollop the meringue over the curd and gently spread it to the edges of the pan. Work carefully so the meringue and curd layers stay separate.
- If desired, toast the top of the meringue with a kitchen torch or briefly under the broiler. Watch closely because the meringue can brown very quickly.
- Lightly cover the pan with plastic wrap and chill for at least 2 hours before serving. Cut into squares and serve. Garnish with sliced strawberries if desired. These squares are best served within 24 hours.
Nutrition
Calories: 167 kcal
Carbohydrates: 23 g
Protein: 3 g
Fat: 7 g
Saturated Fat: 4 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Trans Fat: 0.2 g
Cholesterol: 77 mg
Sodium: 79 mg
Potassium: 131 mg
Fiber: 1 g
Sugar: 20 g
Vitamin A: 290 IU
Vitamin C: 7 mg
Calcium: 34 mg
Iron: 0.4 mg
Notes
If using graham crumbs instead of whole graham crackers, you will need about 1 1/4 cups. Use gluten-free graham crackers or gluten-free graham crumbs to make this recipe gluten-free.
