A delicious variation on the classic, this will be a perfect dessert for a special family meal or Sunday roast. Serve with single cream or a spoonful of crème fraiche.
350g shortcrust pastry
Flour, for dusting
400g rhubarb, trimmed and cut into short lengths
150g caster sugar
Zest and juice of ½ orange
2 medium egg yolks
2 tbsp cornflour
20g unsalted butter
FOR THE MERINGUE
4 medium egg whites
225g caster sugar
1 For the pastry case, roll out the pastry on a lightly floured surface and use to line a 23cm round loose-based fluted flan tin. Prick the base all over with a fork. Chill for 30 minutes. Preheat the oven to 200C, 180C fan, Gas Mark 6.
2 For the filling, spread the rhubarb in a large shallow roasting tin and sprinkle with 50g of the sugar and the orange zest and juice. Cover with foil and bake for 20-25 minutes until tender. Transfer to a heatproof bowl and leave to cool.
3 Line the chilled pastry case with baking paper and fill with ceramic baking beans (see Tip). Bake for 10 minutes then remove the lining and beans and bake for a further 5-10 minutes until the pastry is crisp and golden. Remove from the oven and set aside.
4 Place the rhubarb in a large non-stick pan with the rest of the caster sugar, egg yolks, cornflour and butter. Heat gently, stirring all the time, until the mixture comes to the boil. Simmer for 2-3 minutes, stirring, until thickened. Leave to cool then spread in the pastry case.
5 To make the meringue, whisk the egg whites in a clean, grease-free bowl until stiffly peaking. Gradually whisk in the caster sugar, a spoonful at a time, to form a firm, glossy meringue. Spoon over the rhubarb filling and swirl with the back of a spoon. Bake for 12-15 minutes until the meringue is golden. Serve warm or cold.
If you don’t have ceramic baking beans then use dried beans or lentils instead.