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Meringue with Strawberry Rhubarb sauce on a plate

Meringue with Strawberry and Rhubarb Sauce

  • Author: Megan Keno
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


This dessert is easy and impressive!  Sweet, tangy strawberry rhubarb sauce is drizzled over meringue nests that will melt in your mouth.


Units Scale


  • 4 large egg whites, at room temperature 30 minutes
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2/3 cup sugar


  • 2 cups strawberries, hulled and halved
  • 3 tablespoons sugar
  • 1 teaspoon fresh lemon juice


  • 2 Tbsp Sugar
  • 1/4 teaspoon Corn starch
  • 4 rhubarb stalks, trimmed and cut crosswise into 1-inch pieces


Make meringues:

  1. Line a large baking sheet with parchment paper and draw 8 (3-inch circles evenly spaced on paper. Turn paper over.
  2. Preheat oven to 200°F with rack in middle. Beat egg whites, lemon juice and salt with an electric mixer on medium speed until soft peaks form. Beat in sugar, 1 tablespoon at a time until meringue is stiff and glossy, 2 to 3 minutes.
  3. Divide meringue mixture among circles, and spread with the back of a spoon making a slight indentation in center of each meringue to make a nest.
  4. Bake until meringues are dry to the touch, 2 to 3 hours. Turn off oven and let meringues cool completely. (Meringues will crisp as they cool.)
  5. Loosen meringues with a spatula and keep at room temperature in an airtight container, layers separated with parchment paper.

Make strawberry/rhubarb sauce:

  1. Purée strawberries with sugar and lemon juice in a food processor, then force purée through a fine mesh sieve into a bowl. Chill until ready to use.

Roast rhubarb:

  1. Preheat oven to 375°F with rack in middle.
  2. Arrange rhubarb in 1 layer in a lightly oiled shallow baking pan (preferably nonstick) and toss with sugar and corn starch.
  3. Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.

Final Preparation:

  1. Put meringues on plates and divide rhubarb among nests and drizzle with strawberry sauce.