Strawberry Rhubarb Meringue Dessert

Tried this today, and I did not change anything. My husband gave it a 10 our of 10. The weather was not great for making it--90 degrees, but it was worth it.

My daughter made this for the family for Easter dinner. I had planned the menu, but was admitted to the hospital on Good Friday, so couldn't do the cooking. DD made a couple of fatal mistakes the first time around, so had to make a second batch. They brought dinner to my hospital room. Although the taste was wonderful, this dessert was a little too sweet for my taste. The rest of the family (fourteen of them) loved it.

Delicious! I made a graham cracker crumb crust instead of the flour-based crust. Graham cracker crust: 2-1/2 c graham cracker crumbs, 1/2 c sugar, 1/2 c just-melted butter. Combine graham cracker crumbs and sugar in a bowl. Add melted butter and mix with fork. Transfer to 9x13 pan, spread out and press down gently with a spatula. Bake at 375 for 10 minutes.) Friends enjoyed this dessert and asked for the recipe. I would definitely make it again.

Absolutely delicious. It took me forever to make it, partly because I had to run around town looking for neighbors' rhubarb to borrow, but it's well worth it. I won 'best desert' at a rhubarb festival with this recipe a few years ago!

I used a graham wafer crust. This is decadent.

It is yummy!mMakes a very full 9x13 pan.

awesome recipe. my family loves rhubarb and I usually don't...BUT I LOVE this one!!

I don't like rhubarb. Never have. But this is seriously the best dessert I have ever made, and I've made a lot of desserts. I did find that I had to cook it much longer than the recipe states until it looked like it was bubbling and starting to set. From then on, absolutely fabulous!

I just made this dessert tonight and it isn't the first time making it. couldn't wait for the rhubarb to ripen so I could make this again. we absolutley love it! just the perfect balance between sweet and tangy. I will for sure be making it a few times this summer!

I have made this many times! Absolutely the best thing to do with rhubarb. Other than the numerous times I have made it using the original recipe, I have also used whole wheat and or almond flour, or a combination of all three (whatever I have on hand) for the bottom crust. The sugar in the bottom crust as well can be light brown, dark brown or white. A sprinkle of cinnamon or nutmeg also adds something to the flavor. A little bit of vanilla and nutmeg spices up the custard and the flavoring for the meringue can be whatever you like. my personal favorites are almond or strawberry.

excellent. the filling was a little bit too sweet for my taste, but still, wonderful. the filling caramelized at the edges , the strawberries really improved the overall dish (usually they just dilute the rhubarb) - one of the best rhubarb desserts i've ever made.

My family could not have loved this more! Several said it’s the favorite dessert that we have ever had. I added a little extra sugar to the shortbread crust because I knew they would like it to be a little more like a cookie. Not much, about one more tablespoon. I don’t know if you can go wrong with this desert!