Rhubarb Meringue Bars

Ingredients

• Serves 12
• Adapted from thomas keller’s bouchon bakery
• 15 young rhubarb stalks (about 2 lbs)
• 1/2 c (100 grams) superfine granulated sugar
• 1/4 c + 2 tbs (120 grams) grenadine
• 2 2/3 c (375 grams) all purpose flour
• 1/4 c + 3 tbs (46 grams) confectioner’s sugar
• 3/4 c + 1 tbs (94 grams) confectioner’s sugar
• 1/4 c plus 3 tbs almond meal/flour
• 8 oz (225 grams) unsalted butter at room temp.
• 1/2 vanilla bean split down the middle
• 1 extra large egg (56 grams)
• 1/2 c + 3 tbs (75 grams) almond flour/meal
• 1/2 c + 2 tsp all purpose flour
• 2 eggs (150 grams)
• 1 c + 1 tbs (210 grams) superfine granulated sugar
• 1/4 c + 1 tbs (75 grams) whole milk
• 1/4 c + 1 tbs (75 grams) heavy cream
• 3/4 c + 1 tbs (165 grams) brown butter
• 4 large egg whites, at room temperature
• 1 cup sugar
• 1 pinch cream of tartar
• 1/2 teaspoon pure vanilla extract

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