After one taste, my mom rushed over to get the recipe from me.

Rhubarb meringue pie is one of those delightful surprises that combines the tartness of rhubarb with the sweetness of meringue, all nestled in a flaky crust. Growing up in the Midwest, rhubarb was a staple in our garden, and my mom would often make this pie as a special treat. It's perfect for spring and summer gatherings, or whenever you want a dessert that's both comforting and a little bit fancy. The combination of textures—flaky crust, creamy rhubarb filling, and light meringue topping—makes it a crowd-pleaser.

This pie is a star on its own, but if you're looking to create a full dessert spread, consider serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light, crisp salad with a tangy vinaigrette pairs well if you're serving the pie as part of a larger meal. For drinks, a chilled glass of white wine or a refreshing iced tea complements the pie's flavors beautifully.

Servings: 8

1 9-inch pie crust, pre-baked
4 cups rhubarb, chopped
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar (for meringue)

Preheat your oven to 375°F (190°C).

In a medium saucepan, combine the rhubarb, 1 1/4 cups sugar, flour, and salt. Cook over medium heat until the rhubarb is tender and the mixture is thickened, about 10 minutes.

Remove from heat and stir in the butter and vanilla extract. Let the mixture cool slightly.

Whisk the egg yolks in a small bowl, then gradually add them to the rhubarb mixture, stirring constantly.

Pour the rhubarb filling into the pre-baked pie crust.

In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the 6 tablespoons of sugar, continuing to beat until stiff peaks form.

Spread the meringue over the rhubarb filling, sealing the edges to the crust.

Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.

Let the pie cool completely before serving.

For a twist, you can add strawberries to the rhubarb filling for a sweet-tart flavor. If you're short on time, use a store-bought pie crust to save a step. For a more rustic look, you can skip the meringue and top the pie with a crumble made of oats, brown sugar, and butter. If you're not a fan of meringue, a lattice crust can also be a beautiful and delicious alternative.