No Bake Strawberry Rhubarb Meringue Pie

Preheat oven to 350 F.
In a medium sized b owl combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press mixture into a 9" pie pan or spring form pan. Bake for 10 minutes. Remove from oven and set aside to cool.

In a medium sized sauce pan add sliced rhubarb, strawberries, and water. Simmer over medium heat until rhubarb has softened.
Blend mixture with an immersion blender and then pour through a fine mesh strainer. You should have about 1 cup of liquid after straining.
Add sugar, egg yolks and 1 cup of strawberry rhubarb mixture back to a clean sauce pan. Whisk together and bring to a simmer until the mixture reaches 165 F.
Remove mixture from the heat and add in butter. Mix until butter has melted.
Transfer curd into a bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.

Add freeze dried strawberries to a blender or food processor and pulse until a powder forms. Set aside for later.
Place a saucepan on the stovetop, fill it with about 2 inches of water and bring it to a boil.
In a heatproof bowl (large enough to sit on top of the saucepan without touching the water, I like to use the bowl to my stand mixer) combine the egg whites, granulated sugar and cream of tartar. (Alternatively, you use a double boiler.)
Increase the heat to medium-high and hand-whisk the egg mixture continuously. As it heats, it will become frothy and thinner.
Keep whisking until the sugar has fully dissolved into the egg-white mixture.
To check, dip a clean finger into the mixture and rub it between your fingers. It should feel smooth with no sugar granules. Be cautious, as the mixture will be hot. If you're using a candy thermometer, the temperature should read 160F.
Once the sugar has dissolved whisk on high until stiff peaks form. I like to use a stand mixer, but a hand mixer works as well.
Once stiff peaks form fold in freeze dried strawberry powder until fully combined.

Add cooled strawberry rhubarb curd to cooled graham cracker crust and spread into an even layer. Top with strawberry meringue.
If desired torch the top of the meringue with a brûlée torch or broil for a minute or two to brown the top.
The pie is best served same day. Store in refrigerator until ready to serve.