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Rhubarb is at its best at the beginning of the year. Herald the beginning of spring with this tasty tart – a twist on the classic lemon meringue. Reduce any leftover juice to a syrup and drizzle over the tart before serving. This also goes really well with ice-cream.
Preparation: 20 minutes
Cooking: 40 minutes
Serves: 4
Ingredients
1 sheet frozen shortcrust pastry
800g rhubarb, cut into 3cm pieces
zest of 1 orange
3 tbsp caster sugar
For the meringue:
2 egg whites
100gorganic caster sugar
West Country double cream, to serve
Method
1. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Line an 8in loose-bottomed tart tin with the pastry. Prick the base with a fork, line withgreaseproof paper and fill with baking beans. Blind-bake for 15 minutes,remove the paper and beans, then cook for a further 5 minutes to lightly brown. Set aside. Turn down the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
2. Put the rhubarb, orange zest and caster sugar in a saucepan. Cook for 5-6 minutes until the rhubarb is just starting to soften. Strain through a sieve to remove the excess juice.
3. Whisk the egg whites in a clean bowl to stiff peaks, then gradually add the sugar, a little at a time, whisking between each addition.
4. Put the rhubarb in the pastry case and top with meringue. Bake for 20 minutes and serve with double cream.
Nutritional info
Per serving: 310 calories 16g fat (4.3g saturated) 0.5g salt
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Comments1
On: 16 April 2012 Permalink
i would to make this but since i cant print it i cant make it
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