Fare With A Flair: Team rhubarb, strawberries in sweet seasonal treat

The local strawberry season is always cause for celebration.

When the plump ripe berries start to grace market and grocery store stands, it’s another harbinger of all the great things to look forward as the growing season unfolds.

I enjoy strawberries along with meringues and whipped cream. It takes me back to the first time I tried pavlova in Australia.

This week’s recipe is a bit of a hybrid. It features whipped cream, crumbled meringues and a bit of stewed rhubarb along with sliced local strawberries, all served in individual dessert glasses.

Rhubarb partners well with strawberries. Consider using them both in a fruit crumble or pie, for example.

Stewed rhubarb is something my grandmother used to make to serve over vanilla ice cream. It’s easy and quick to make and delightful spooned over plain yogurt. It also freezes well.

For the following dessert, I’ve use ready-made, store-bought meringues. If you have time, consider making your own so you can have them a bit soft and chewy in the middle.

This is one of those easy recipes you’ll find yourself adapting to other berries and fruit as they come into season.



Stewed Rhubarb with Strawberries, Meringues and Whipped Cream

(Serves 4)

1-1/2 cups (375 ml) sliced strawberries

1 tsp (5 ml) sugar

1 cup (250 ml) stewed rhubarb (recipe below)

4 meringues

3/4 cup (175 ml) whipping cream (35%)

1 tbsp (15 ml) sugar

4 strawberries

mint leaves for garnish


1. Combine strawberries, sugar and stewed rhubarb in bowl. Stir to combine.

2. Take half of fruit mixture and divide among four dessert glasses.

3. Crumble half of each meringue over top of strawberry-rhubarb mixture.

4. Whip cream in chilled bowl until soft peaks form. Add sugar and continue to beat until it forms stiff peaks.

5. Spoon about 3 tbsp (45 ml) of whipped cream over crumbled meringue.

6. Divide remaining strawberry-rhubarb mixture over top.

7. Divide remaining crumbled meringue over fruit mixture, followed by remaining whipped cream.

8. Garnish with a strawberry and fresh mint.

Stewed Rhubarb

(Makes about 1-1/2 cups)

3 cups (750 ml) chopped rhubarb

1/2 cup (125 ml) sugar

2 tbsp (25 ml) water


1. Combine all ingredients in saucepan and bring to boil.

2. Reduce heat to simmer and cook for about 10 to 12 minutes until rhubarb is soft.

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