finely
grated rind and juice of 3 blood or navel oranges
75ml
cornflour
3 egg
whites
whipped
cream, to serve
Method :
Sift the
flour into a bowl and add the ground walnuts. Rub in the butter until
the mixture resembles fine breadcrumbs. Stir in 30ml of the sugar with 1
egg yolk beaten with 15ml water. Mix to a firm dough. Turn out on to a
floured surface and knead lightly. Wrap in a polythene bag and chill for
at least 30 minutes. Preheat the oven to 375F, Gas 5. Roll out the
pastry on a lightly floured surface and use to line a 23cm fluted flan
tin. Prick the base with a fork. Line with greaseproof paper and fill
with baking beans, then bake for 15 minutes. Meanwhile, put the rhubarb,
75g of the remaining sugar and the orange rind in a pan. Cover and cook
over a low heat, until the rhubarb is tender.
Remove the
beans and paper, then brush all over with a little of the remaining egg
yolks. Bake for a further 10-15 minutes, until the pastry is crisp.
Blend the cornflour with the orange juice. Off the heat, stir the
cornflour mixture into the rhubarb, then bring to the boil, stirring
constantly until thickened. Cook for 1-2 minutes. Cool slightly, then
beat in the remaining egg yolks. Pour into the flan case. Whisk the egg
whiles until they form soft peaks, then whisk in the remaining sugar,
15ml at a time, whisking well after each addition. Swirl the
meringue over the filling to cover completely. Bake for about 25 minutes
until golden, then leave the pie to cool for about 30 minutes, before
serving with whipped cream.
