Another spring, another rhubarb recipe. Every March I see the little red shoots poking through the dead leaves and I get a bit excited knowing that winter is finally on its way out. It’s a sign of hope, and a promise of all the other fresh produce that’s to come.
I’ve celebrated with many great rhubarb recipes over the years— everything from coffee cake to crisps— but this year I went back to my favorite strawberry rhubarb pie, with a twist. I swapped out one pie dish for four little tart pans and ditched the top crust in favor of a pillow of toasted meringue.
And you know what? I may not go back to the pie. These strawberry rhubarb meringue tartlets have it all. They are the perfect combo of sweet and tart, they come in a cute little package, and the toasted meringue is such a great alternative to the traditional dollop of whipped cream or scoop of ice cream.
What seasonal ingredients are you most looking forward to this spring and summer?
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