Strawberry-Rhubarb Tart: Strawberry-Rhubarb Meringue Tart

Topping fruit desserts with Italian meringue is classic in Europe. The meringue gives the dessert a clean, finished look, and the sweet flavor contrasts beautifully with acidic fruits, especially rhubarb. Browning the meringue adds to the visual appeal. Do not pipe and brown the meringue more than 3 hours prior to serving; ideally, it should be done to order—à la minute. If you are presenting the tarts whole, glaze the rhubarb with pectin glaze, then pipe rosettes of meringue using a No. 6