Step 1

Melt the butter in the microwave or a small saucepan.

Step 2

Add the almond flour, sweetener, and lemon zest, stirring until fully combined.

Step 3

Press the dough evenly along the bottom and ½ inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed bars.

Step 4

Bake at 350 degrees (F) for 10 minutes.

Step 5

Remove and cool while you make the filling.

Step 6

Puree the strawberries, rhubarb, and sweetener together in a magic bullet or small blender.

Step 7

Melt the butter in a small saucepan on low heat.

Step 8

Remove from heat and whisk in pureed fruit and sweetener mixture.

Step 9

Whisk in the egg yolks and return to the stove over low heat.

Step 10

Whisk continually until the curd starts to thicken.

Step 11

Remove from the heat and whisk in the the lemon juice, xanthan gum, and gelatin until dissolved and smooth. If using beet crystals or food coloring, add now (1 tsp beet crystals or 1 drop of food coloring) and whisk until desired color is achieved.

Step 12

Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.

Step 13

Bake in a preheated 350 degree (F) oven for 20 minutes. Remove.

Step 14

Reduce oven heat to 325 degrees (F) while you make the meringue.

Step 15

Combine the egg whites and sweetener in a large bowl. Whisk until soft peaks form and the mixture is shiny and stiff enough to hold it’s shape.

Step 16

Carefully fold in the strawberry puree. To boost the color add 1/2 tsp beet crystals or 1 scant drop of food coloring if desired.

Step 17

Spread 1/2 the meringue mixture over the strawberry rhubarb curd layer (after the 20 minutes of baking), all the way to the edges of the pan or parchment paper. The meringue layer should be about 3/4 of an inch thick across the top.

Step 18

Bake the meringue topped bars in a 325 degree (F) oven for 10 minutes.

Step 19

Turn off the oven and leave the bars in for an additional five minutes.

Step 20

Remove and cool until the pan can be handled.

Step 21

Refrigerate bars for at least 2 hours or overnight before removing from the pan and cutting into 16 two inch by two inch squares.

Step 22

Store refrigerated for up to 5 days. Freezing is not recommended.

Step 23

Drop or pipe spoonfuls of the remaining meringue mixture onto a parchment lined cookie sheet.

Step 24

Bake at 300 degrees for 15 minutes.

Step 25

Remove and cool slightly before eating.

Step 26

Store in an airtight container for up to three days.