- 1 pastry case (9in diameter x 1in deep) baked “blind”
- 700g (1½lb) rhubarb
- Grated rind and juice of 1 large orange
- 75g (3oz) caster sugar
For the meringue:
- 4 egg whites
- 25g (8oz) caster sugar
Preheat the oven to 200C (400F, Gas mark 6). Cut the rhubarb into 2in lengths and place in a roasting tin. Pour over the orange juice, zest and sugar, cover with foil and cook in the oven for 15 minutes or until the rhubarb is tender. Cool, drain and spoon over the cooked pastry case.
Reduce the oven temperature to 140C (275F, Gas mark 1). Whisk the egg whites fairly stiff then gradually whisk in the caster sugar until the meringue is stiff and standing in peaks. Spoon over the rhubarb and bake in the oven on the bottom shelf for 20-30 minutes. Serve warm or cold with cream.