Elegant Rhubarb Tart with Pink Strawberry Meringue | Sweet Spring Dessert - cookrisp

Ingredients

• 1½ cups all-purpose flour
• ¼ cup + 2 tbsp powdered sugar, sifted
• ½ tsp salt
• ½ cup unsalted butter, softened but still chilled
• 1 egg
• 454g (1lb) fresh rhubarb, coarsely chopped
• ½ cup granulated sugar
• 4 tbsp water, divided
• ¼ tsp salt
• 1 tbsp cornstarch
• 1¼ cup half and half
• ¼ cup granulated sugar
• 3 large egg yolks
• 1½ tbsp cornstarch
• 2 tbsp cold unsalted butter, cut into cubes
• 1 cup granulated sugar
• ½ cup water
• 22g (1oz) freeze-dried strawberries, blitzed into powder
• 4 egg whites, room temperature
• ½ tsp cream of tartar
• Lilac blossoms or candied violets for garnish (optional)