Rhubarb is one of those ingredients that often gets misunderstood. Many people assume it’s a fruit because it’s almost always paired with sugar and berries, but rhubarb is actually a vegetable. Known for its vibrant pink stalks and tart flavor, rhubarb has been used for centuries, first for medicinal purposes in ancient China, and later as a dessert staple once sugar became more accessible.
Another common misconception? That all of rhubarb is edible. While the stalks are perfectly safe and delicious when cooked, the leaves are toxic and should always be discarded. When paired with sweet strawberries, rhubarb’s natural tang transforms into something truly special, bright, balanced, and irresistibly summery.
This Strawberry Rhubarb Tart is the perfect way to showcase that classic combination. Sweet, slightly tart, and finished with a cloud of toasted meringue, it’s a dessert that feels both rustic and elegant. Whether you’re serving guests or treating yourself, don’t be surprised if everyone goes back for seconds.
Servings
8
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Prep Time
20 minutes
Cook Time
15-20 minutes
Ingredients
1 prepared pie crust
1 pound strawberries, sliced
1½ cups rhubarb, diced
⅓ cup flour
½ cup plus 2 tablespoons sugar, divided
¼ cup strawberry balsamic vinegar
2 egg whites
Preparation
Preheat the oven to 400°F.
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Press the pie crust into a greased tart pan and place the pan on a sheet tray.
In a saucepan over medium heat, combine the strawberries, rhubarb, flour, ½ cup sugar, and strawberry balsamic vinegar. Cook, stirring gently, until the sugar is fully dissolved and the mixture begins to thicken.
Pour the fruit mixture into the prepared tart pan and spread evenly.
Bake for 15–20 minutes, or until the crust is golden brown. Remove from the oven and allow the tart to cool completely.
In a mixing bowl, whisk the egg whites with an electric mixer until foamy. Gradually add the remaining 2 tablespoons of sugar and continue mixing until stiff peaks form.
Spread or pipe the meringue over the cooled tart. Use a kitchen torch to lightly brown the meringue, or place it briefly under a broiler, watching closely to prevent burning.
