Rhubarb Meringue Tart (tarte à la rhubarbe meringuée) Recipe

Ingredients :

5 oz short crust pastry

1lb rhubarb

8 oz sugar

2 eggs

4 oz icing sugar

Line an 7-in flan tin or ring with the pastry and bake blind in a hot oven 220C, 425F, Gas 7 for 20 minutes. Stew the rhubarb with the sugar but no water until soft - about 40 minutes. Leave the rhubarb to cool, then beat in the egg yolks and pour into the pastry case. Beat the egg whites until stiff and add the icing sugar. Beat again. Cover the rhubarb with the meringue and cook in a hot oven 220C, 425F, Gas 7 for 7-10 minutes. Serve hot or cold.

Serves 4

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