Rhubarb and Strawberry Meringue Squares

They say rhubarb is one of the easiest plants to grow, requiring little maintenance, but somehow I have been able to stunt the growth of mine and actually kill some right off! So when I was able to harvest enough stalks to make this recipe I was very happy!

Tart rhubarb reminds me of when I was young(er) and Mom would give me a cup of sugar with a stalk of rhubarb and I'd dip the stalk in and eat the sugar. I mean dip the stalk in a little sugar and eat the rhubarb! (Who are we kidding...it was the vehicle with which to each a cup full of sugar!)

But let's move on to this light and sweet/tart dessert. 

Ingredients:

1/2 cup butter or margarine

1 cup flour

1 tbsp sugar

2 eggs

1 cup sugar

2 tbsps flour

1/4 tsp salt

1/2 cup 10% cream

2 cups sliced rhubarb

1/2 cup strawberries

3 egg whites, room temperature

1/3 cup sugar

1 tsp vanilla extract

1 tbsp coconut

For this tender shortbread base mix together the butter, 1 cup flour and 1 tbsp sugar and gently press into an ungreased 9 X 9" baking pan. Bake at 350 F for 10 minutes.

For the fruit filling beat 2 eggs and 1 cup sugar together. Then add the flour, salt and cream and combine well. Stir in the fruit.  Pour over hot crust and bake for 45 minutes.

You could literally stop right here and eat it.   

But if you decide to wait for the meringue before eating it beat the egg whites until foamy. Add the vanilla, then add the sugar gradually, beating between additions until stiff.

Pile it on top, making sure to seal it to the edges of the pan. Sprinkle with coconut and bake for 10-12 minutes or until lightly golden.

This reminds me of those toasted coconut marshmallows we used to eat. (Still thinking of sugar highs!)

Once cooled at least 30 minutes cut into squares. A trick for cutting meringue is to use a hot knife. Run it under hot water and wipe dry, then score the meringue before cutting all the way through.

Makes 9 servings

Adapted from: BettyCrocker.com