I’m pretty good when it comes to shopping now. However a few years ago it was an entirely different matter and I was firmly involved in the concept of retail therapy. When I worked in the corporate sector I absolutely loathed my boss and to compensate I used to shop like a demon buying things in every colour, stopping only when my arms were too tired to carry the shopping bags (I am living proof that it is possible to get rope burn from those fancy shopping bags if you are carrying a dozen of them). Buried under the weight of shoes, handbags and clothes I would collapse into a taxi and head back home. I know it was wasteful but I loved the boxed, tissue paper wrapped goodies and fancy bags and opening them up would be like opening up a present (albeit one that I had myself paid for).
Now I’m a much cannier shopper. Gone are those days (and I do miss them in a way) and whilst I still buy these things I don’t buy one in every colour or blow thousands in a day. I weigh up my options and wonder “Will I really get any use out of this?”. Shoes are the exception as are bags (I’m sticking with the investment theory 
) but clothes are always judged based on the number of wears and versatility -hats of course are not included, they’re my indulgence.
And as my collections grow, my kitchen cupboard space shrinks and I need to apply the same rule ruthlessly to kitchen equipment. Each potential purchase is weighed up and if it’s a single use item then I don’t buy it (which is why I don’t have a friand tray). One thing that slipped through the cracks is this rectangular tray that I’ve only used twice for a white chocolate and raspberry tart and a leek and cheese flan. So I thought that I would find a recipe where I could use it and this version of a lemon meringue tart using rhubarb seemed right in order.
This recipe is from the Breakfast, Lunch and Tea cookbook by Rose Bakery that Phaidon publishers sent to me a while back and was originally given as a tartlet recipe. The Rose Bakery is a famous bakery in Paris in Rue des Martyrs (what a great name for a street!). Rather oddly, it is a British inspired bakery that does a roaring trade in Paris.The husband Jean-Charles is French and the wife Rose is British and I’m sure it’s a brave move to open up a bakery in the land of baked goods and pastry. Would the French even want carrot cakes or Eton Mess when they have a plethora of pastries and cakes? Apparently they do and now they sell out of everything that they make and recently catered for Commes Des Garcons at Paris Fashion Week (Rei Kawakubo is a relative).
I reduced the amount of sugar from the original recipe as I wanted it to be slightly tart in comparison to the sweet meringue. I also found that I didn’t need anywhere near as much meringue as specified given how I piped it however if you want a giant cloud of meringue of course feel free to go the whole 6 egg whites and double the rest of the meringue ingredients (and don’t forget to swap around your oven racks to accommodate the huge meringue cloud). I also used a bought shortcrust pastry as I didn’t have time to make my own and rest it. I dressed it simply with some Royal Pom pomegranate seeds to give it a jewel like quality.
So tell me Dear Reader, are you a good shopper or a spendthrift?
Rhubarb Meringue Tart
Adapted from the Rose Bakery cookbook
- 2 sheets ready made shortcrust pastry
- 500g/1 pound rhubarb pieces
- 2/3 cup caster sugar
- grated zest of orange (I used a mandarin)
- some pomegranate seeds to decorate
For meringue
- 3 egg whites
- 1 cup caster sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon cream of tartar
1. Preheat the oven to 180C/350F/ Gas mark 4. Place the pastry in the baking tin and lightly prick all over with a fork including sides and line with foil. Place ceramic beads of dried beans or rice on the foil and place in fridge.
2. Meanwhile, place the rhubarb, sugar and zest in a baking dish and cover with foil. Bake for 20-30 minutes until it is soft and a syrup is formed. Remove from oven, mash and cool.
3. Increase heat to 200C/400F. Take out the baking tin from the fridge and bake in the oven for 15-20 minutes until it is partially baked. Remove the weights and foil.
4. While it is baking, whip egg whites until soft peaks form and then add caster sugar one tablespoon at a time until shiny stiff peaks are formed and you can tip the bowl upside down without it moving. Fold in cream of tartar and white vinegar well.
5. Spoon the rhubarb mixture into the baked case and then fill a piping bag with the egg white meringue mixture with a plain 1 cm nozzle (or you can use a star tip too) and pipe in swirls-I did this pattern so that it would be easy to portion out but you can do whatever pattern you like or you don’t even have to use a piping bag and you can use a spatula and make pretty hedgehog patterns.
6. Bake for 20-25 minutes until the meringue turns a light brown and is slightly crisp.
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79 Comments | Add your own
That looks so delicious! I have trouble with kitchen shopping as well, I need to be very strict with myself about buying new things!
Very, very pretty! I’ve never tried rhubarb — can you believe it? — but it’s been rampant on the web and I want to give it a taste soon.
My kitchenwares are currently outgrowing all my cabinets
Oops!
It’s a heavenly looking tart, Lorraine. And you used some lovely deep, dark rhubarb too.
I have that cookbook. Isn’t it wonderful?
The pomegrante arils are the perfect finishing touch.
This tart is splendid! What an awesome recipe!
Cheers,
Rosa
Firstly, this recipe sounds really really divine! I just love rhubarb! When it comes to shopping, I’m with you: I’ve definitely learned to shop clothes and bags more consciously but I still seem to go overboard with kitchen utensils, equipments and pantry items! Funny though I never feel guilty buying that stuff!
Loving this, it looks amazing – especially with that scatter of pomegranate seeds.
I am a mix of both shoppers, though I have my moments of impulse buys. In general I tend to think things through carefully before buying, especially when it comes to kitchen related things (like my beloved KitchenAid!).
Ohhhh, this is SO pretty, Lorraine! I love the smattering of pomegranate seeds.
Like little jewels!
Gorgeous!!! Love rhubarb, definitely going to pick some up at the market this week!
Wow, what a nice tart…love the meringue on top…very nice presentation as usual
ha! Yes, well we won’t go into the fact that I have both a friand tray and the rectangle flan tray -eeek. We really need to set up that tray swappy thing!!
Love the meringue detail – very pretty!!
Oh it looks just gorgeous Lorraine, the pomegranate seeds are a perfect colourful addition
Okay….so I have been to the Rhubarb capital of the world! It is in Pine Colorado! I have even been to the Rhubarb Festival! Everything Rhubarb! Pretty Funny but oh so true! Mama does not lie!
Lorraine,
I need to adopt your practices of rational shopping in both my kitchen and wardrobe.
A beautiful tart. Never would have thought about meringue and rhubarb together.
SSG xxx
Wonderful looking dessert. I love rhubarb and every blog I have looked at recently is doing something funky with it. Time I boarded the rhubarb train I think.
Shopping? Books, cookware, food orientated- love it! Clothing shopping…very little joy there- (I know, I’m not a real girl!)
hmm that looks beautiful. As I have become older I am more of a spendthrift- only shopping for things I need rather than just wanton desire (well most of the time).
What a beautiful tart Lorraine. The meringue on top look like little clouds ehehe.
oooooh that looks so so good. I am going to have to try this one for sure!!!
I am ok when it comes to buying clothes…..but when it comes to cook books, utensils, bowls, plates etc…sigh I am hopeless!
Yum, that looks so delicious. Can you recommend a good zester/micro-plane?
I remember the days when I used to do exactly the same thing – I earned way more money but I spent the whole lot on trying to recover from the stressful misery that was my life thanks to a psycho boss from hell!
Awww, I love Rose Bakery, one of my favourite bakeries in Paris! And rue des Martyrs is just “foodie in Wonderland” for me, so many really good bakeries and cheese shops and candy stores…
And that recipe looks amazing, rhubarb is one of my all-time favourite fruits so I’ll definitely have a go at the recipe (or will ask fiance, he’s always up for a cooking challenge!!).
I’m a kitchen-shopping junkie. I can’t get enough and I can’t help impulse purchases. I always think a certain recipe would be just adorable on a certain plate or bowl or whatever in the store…but then I get maybe 1 use of it (if I’m lucky). I need help, Lorraine!
Your tart is lovely! The arils were a beautiful addition.
I still need help when it comes to shopping! Ha!
Love the tart, Lorraine! I saw a similar recipe lately but yours looks much prettier with the pom seeds!
love piping meringue.
so much fun! haha.
looks amazing with the pomegranate!
gives it so much character.
have never baked with rhubarb before.
but this looks great!
My mum likes to look at my wardrobe, shake her head and say that I have enough clothes to last me for the next 10 years.
The colours on the tart look gorgeous!
Just delish Lorraine – rhubarb is my favourite fruit – highly underated.
I have this cookbook and refer to it often,it takes me back to a wistful springtime I spent in Paris a couple of years ago.
I also highly recommend Ottolenghi the Cookbook, has a similar feel but on a broader scale. x
It reminds me of a shepherd’s pie, but sweet. It looks delicious and not too sweet, which I like.
Yum, I love rhubarb! and this one has the bonus of being dairy free (Well, excepting the pastry but a dairy free shortcrust isn’t too hard)
I also have a theory that each time you use something the price you paid halves – which is why I own a beautiful Madelaine tin.
I’m a spendthrift with impulse buying tendencies
The meringue looks glorious Lorraine!
I’m a bit like you – used to shop every weekend on a I-see-I-like basis; but now it’s purely on a needs basis, asving me money to go out and eat… Win or lose…?
I don’t know how to make meringe so I think I might make this during the winter!
Ah, I’m much the same in the retail therapy department. The number of things I have worn only once or no times even is astonishing. But age and the burden of needing to save for a deposit and mortgage and responsible adult life changed that. Pfft. It’s no fun being a saver
Happy belated birthday wishes too! Hope it was a brilliant day and you have a wonderful year of delicious food and exotic travel ahead!
looks fantastic lorraine
How pretty! Love the piped meringue and sprinkle of pomegranate seeds on top. Tart and sweet is delicious.
I’m a good shopper, however like you, this has not always been the story…
What a beautiful tart – the pomegranate seeds complete it perfectly.
oh my my… can’t stop drooling Lorraine… simply beautiful tart.
Your meringue is so pretty! The rhubarb filling sounds great too. It’s a lovely tart all around. I’m definitely a recovering retail-aholic, but I still have problems with shoes and cookbooks.;)
So elegant! And serendipitous, I’ve been making meringue too!
This tart looks wonderful and it was a great touch with the pomegranate arils!
Lorraine, this looks divine divine DIVINE! I like meringue but sometimes find it too sweet, so the tartness of rhubarb must be a lovely counterpoint.
And sometimes I’m too *good* of a shopper, and end up talking myself out of buying anything. Believe you me, sometimes that’s equally as frustrating as coming home after spending too much!
What a heavenly looking dessert! Love how you piped the merengue! I’m usually a careful shopper, unless I really, really want it, in which case I usually give in to the indulgence but lately whether it’s been the trend in fashions or I’ve actually reached satiation, I haven’t been able to find anything I want, I’ve gone days window shopping and not finding something pleasing, fabbo for my bank account though!
The rhubarb meringue looks really yummy.
I just want to say a huge thank you, the case of Jed Sauvignon Blanc has arrived and I am rapt. thank you once again
Looks delicious … Lemon meringue is always a favourite in our house, and this looks like a delicious change. My Mum also does a pineapple meringue when pineapples are plentiful – really yummy.
I agree. After renovating the kitchen for more space, I still find myself short. I need to declutter again. And actually, I want to get this rectangular baking tray… maybe I shouldn’t.
Lorraine… I absolutely love u….because I just bought a rectangular tart pan myself online and Its on its pretty way right now!!!! Im so excited….ive seen so many rectangular tarts looking so elegant that although I wouldnt be using it very often i still want one…ill find ways to put it to work..n your gorgeous tart is one of them.OHHH sigh….
ive never been a big spender but i do splurge when im upset…yes I do…but still within control..as soon as I run out of money I stop.;)
As a reformed shopaholic I can totally relate, but wisdom has accompanied age and now I find it harder to part with the $ unless I really know I’m going to use it! Love your pretty posts, and this is no exception…luckily I already have a rectangular flan tin…and some rhubarb as it happens!
Mmm rhubarb meringue, what a lovely alternative to lemon meringue.
I am a horrible spender though how I manage to also have a healthy savings account is a miracle. Retail therapy does work but can become a problem.
Oh my gosh, my three favourite things – rhubarb, meringue and pomegranate! Delish! I want this now – too bad I don’t have the ingredients because I would seriously whip this up for dinner (albeit probably not as prettily as yours!)
In one word Gorgeous! I love tarts in any shape or form, I also love Rhubarb so this is another must do.
Shopping, depends what I’m shopping for , I hesitate for clothes and shoes and weigh up whether I need the article or it’s just a whim but I always tend to spend more on food as quality makes a big difference in taste.
Ooh, that looks so good! I have some mini tart cases that I have never used. I should make mini rhubarb meringue tarts. I’m sometimes a bit extravagant with food purchases but am otherwise very careful with spending.
Lorraine> that is one breathtaking tart! I have only had one real job in my life between college and grad school working for an Ocean Cruise Line. I hated being in an office. It was located on 5th Avenue and I’d spend every extra moment and dimes shopping madly. No more. Must try this tart and get that book.. you did a perfect job!
i just got a mental image of you strolling down the street after a shopping excursion with an assistant or something behind you, laden down with shopping bags. ha. i’m a tightwad myself, and when i do splurge and buy something, i’ll often change my mind and take it back.
lovely tart, of course–i like to see rhubarb getting center stage!
I too have to avoid buying one-use items, for lack of space! A rectangula tart pan though, is something I would LOVE!! The tart looks delicious, and so beautiful!
This looks delicious (& I don’t even like rhubarb!)
I try to be careful with my shopping these days but online shopping is my downfall, just too much temptation & easy access!
Love kitchen shopping a bit too much…Also love rhubarb and meringue together – I use rhubarb for an autumnal pavlova.
Great looking desert!
I’ve come to the conclusion that rhubarb is the new black in the food blogosphere. It seems like everywhere I turn people are making great stuff with rhubarb. I should try it too.
*kisses* HH
Ooooohhhhh, p-r-e-t-t-y-!
Spending wise, it depends what I’m shopping for. But I sure have made the odd impulse buy and later wondered why. I have round loaf tins (you know, the tube type ones?) that I just HAD to have two years ago – I’ve never used ‘em. Haven’t even taken them out of the plastic wrap.
Wow this looks a delicious tart, I think my family would love this!!
Oooh I have been dreaming of baking and eating something all meringue-y and this is stunning! Love the rhubarb filling. The meringue is beautiful! And I am proof in point that the French have fab pastry but anything American is soooo exotic – banana bread, carrot cake, brownies. They adore them! I could easily be a shopping fiend but hold myself back quite like you do.
i love the look of the merigues~
Now, that is a tart: gorgeous, filled with fruity sinfulness (or was it sinful fruitiness), and topped with voluminous swirls of meringue (though cream would do as well; or maybe both…). Blush-on pretty!
LOVE rhubarb!! (: baked it just once and I would wanna do more with it! this tart looks AMAZING Lorraine! (: so pretty the way u piped the meringue on top!
I planted rhubarb last year and haven’t harvested any yet, but this would be a great way to highlight it. It looks scrumptious. xoxo Mum
Very pretty with the pomegranate seeds! It’s nice to have a variation on lemon meringue too. My mum makes an apple meringue, but I haven’t tried it with rhubarb.
How do you make me drool every single day?? This looks amazing! It’s the height of rhubarb season here so i’m going to make this on the weekend!
I used to be the same when I was younger – constantly shopping in cheap stores, getting as much as I could possibly carry home. Now it’s all about carefully considered choices that I only buy if I absolutely love, and they add something to my wardrobe. Although I now buy mostly designer, i’m sure I spend far less than I used to this way.
Miss B xx
Gorgeous, gorgeous Lorraine! Very tempting, especially as I’m going meringue crazy at the moment =)
Looks amazing! And love the retail therapy confession!
That looks like the most amazing dessert combining two of my favourite ingredients, rhubarb & meringue. Will try it this weekend. As for retail therapy – my housebound now knows that he must NEVER try and put ‘shoes’ and ‘need’ in the same sentence when talking to me – it’s just inconceivable! Kitchen products are also irresistible – I just look at what I haven’t used in the last year and put it in the shed to make room for the new item – my 3 daughters have a shedload of kitchen gear to fight over!
Your meringue is gorgeous!!
This goes straight to my facebook page to share – what a little cutie – oooo, I need sugar now!
Lovely dessert, and another excuse for me to eat piles of rhubarb! Well, not that I need an excuse.. I’m not one to wait for excuses to eat piles of food
I’m a bit of a tightarse through necessity, but allow myself the occasional flippant treat. I actually am quite in need of new clothes but really don’t feel like shopping. I am hoping visiting Melbourne in a few weeks will fix that!
Food shopping has turned into my retail therapy shopping. “I have to eat, so it’s ok, right?”
Rhubarb and meringue sounds like a delightful combo.
Drool, …drool,..;drool,..;droool,..
Your rhubarb tarte with the lovely meringue on top looks fantastic, beautiful & so amazing too!!
Trly DELECTABLE, dear Lorraine!
I’ve got to admit Rhubarb isn’t really my cup of tea, but looking very pretty with meringue and sprinkled pomegranate!
That’s one of the most beautiful tarts I’ve ever seen! Wish I could have a slice right now
Ok, make that TWO!
I’m a terrible shopaholic and hoarder. Every now and again I have to rein myself in but I do love a bargain!!
I love it too when you open a link and the photo is totally different to what you’d expected, we don’t see enough oblong tarts!
That tart is amazingly beautiful. Really Dreamy I love it. I too have cut back on my spending simply because I have little room left but I don’t think I could ever be called a spendthrift.
I have this book and it is fabulous. My daughter went to the Bakery on her last visit to Paris and was so excited to meet Rose’s husband Jean-Charles!
I never had any interest in eating my mum’s lemon meringue pies but this one with rhubarb looks much more my sort of thing – maybe I will try a meringue pie one day after all
I make a slightly different version: the crust pastry (or puff pastry) sheet is prebaked, then topped with mixture of crumbs and almond meal, layered with rhubarb bars and sprinkled with sugar and cinnamon. When baked, rhubarb does not become soggy and holds is shape as the juices are absorbed by cumbs. Then topped with meringue as done in your version.
I have made this tart the same as the recipe you supplied all I can say is AMAZING!!!!!
I changed the piping nozel to a long flat one and it came out like ribbons on top it looked and tasted sublime.. thank you so much for sharing this dessert.. and I agree with the many Rhubarb is underrated.. its wonderful.. I have also made this with a mix of apple and rhubarb good but nothing beets the original.. Thank you again
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