Cherry Meringue Tart with Rhubarb Sauce

This is truly a case of the whole being greater than the sum of its parts—the relatively few ingredients come together delectably. If you serve this dessert in late spring or early summer, when the first fresh cherries become available, I guarantee rave reviews.

Preparing the tarts in 4½-inch (11.2-cm) forms and serving a half-tart per person allows you to expose the filling in the presentation, which would not be the case if you made individual tarts and served a whole tart to each