Rhubarb Meringue Recipe – How to make rhubarb meringue squares

This rhubarb meringue recipe is an excellent dish for any party and lucky for you OPH Good Housekeeping & Homemaking will show you how to make it. You’ll wow your friends and family when their tastes buds go wild when biting into your rhubarb meringue squares. So without further discussion let’s get started in turning you into a culinary wiz.

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Ingredients (serves 15)
450g of chopped fresh rhubarb
125g white sugar (filling)
60g white sugar (crust)
125g white sugar (topping)
50ml water
40ml water
Pinch of ground cinnamon
30g cornstarch
75g butter
1 large egg (crust)
2 large eggs (topping)
5ml vanilla extract
200g all purpose flour
5g baking soda
2g salt
25g flaked coconut

Directions
The first thing you need to do in this rhubarb meringue recipe is to turn the oven on to 180 degrees C (350 degrees F) so it’s nicely pre-heated before you place in your squares.

Now grab yourself a bowl - it’s time to start making the crust - and thoroughly mix together the butter and the 60g of sugar; next beat in the large egg and vanilla. Now add the baking powder, salt and flour and mix or knead until a dough forms. When you’re satisfied press the dough into the bottom of a greased baking tin (roughly 8ins x 8ins).

The next task in this rhubarb meringue recipe is to bake the crust for roughly 15 minutes or until it becomes firm.

Now grab yourself a saucepan and over a moderate heat add the rhubarb, 125g sugar, cinnamon and 50 ml of water. Bring the mixture to the boil then cook it for roughly 10 minutes or until the rhubarb becomes nice and soft. Next combine the 40ml with the cornstarch and add it to the rhubarb mixture. Cook the mixture and see to it that you stir continuously until the sauce become thick. Finally remove from the hob and gently pour the mixture over the baked crust, spreading it evenly.

Now in this rhubarb meringue recipe you need to separate the egg whites. When you have done this grab yourself a bowl and mix together the egg whites until white peaks begin to form, gradually add the 125g of sugar and stir thoroughly until the white peaks become nice and thick. When you’re happy with your efforts spread the meringue topping over the layer of rhubarb and sprinkle the coconut on top.

The final task in the rhubarb dessert is to pop the meringue in the oven and bake for 10 minutes or until the topping has become golden brown. Allow to cool and cut into squares,

Well done you have created delightful rhubarb meringue squares.

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