This dessert has a crunchy shortbread base, rich creamy strawberry-rhubarb filling and a soft meringue topping.
My daughter made this for the family for Easter dinner. I had planned the menu, but was admitted to the hospital on Good Friday, so couldn't do the cooking. DD made a couple of fatal mistakes the first time around, so had to make a second batch. They brought dinner to my hospital room. Although the taste was wonderful, this dessert was a little too sweet for my taste. The rest of the family (fourteen of them) loved it. - 22 May 2012 (Review from Allrecipes US | Canada)
Tried this today, and I did not change anything. My husband gave it a 10 our of 10. The weather was not great for making it--90 degrees, but it was worth it. - 17 Jul 2011 (Review from Allrecipes US | Canada)
I used a graham wafer crust. This is decadent. - 22 Jun 2014 (Review from Allrecipes US | Canada)