RHUBARB MERINGUE PIE

ready prepared 21cm flan-base
(bake one yourself, or buy one ready made)

800g rhubarb
juice of 1/2 orange
2 eggs, separated
270g caster sugar
2 tbsp plain flour
30g melted butter
1/4 tsp cream of tartar

preheat over to 200c

Trim and chop rhubarb into 1cm slices. Heat briefly in a saucepan with orange juice. Remove from pan and drain, keeping the liquid.
Beat the egg yolks in a bowl, and set aside. In another bowl, mix 150g sugar with the flour and melted butter, then add the eggs and the orange-rhubarb liquid from the pan, enough to make a smooth but runney paste. Put the rhubarb into the flan case, and pour the eggy mixture over it.
Bake this in the oven until set, about 20-30mins.

Beat the egg whites until they form soft peaks, and add 60g sugar. Continue beating until glossy, and then fold in the cream of tartar and 60g sugar. Spoon this over the hot cooked rhubarb in the flan case, and make sure it is totally covered. Sprinkle the top with 1tsp caster sugar and bake in the oven for 15mins, until the top is golden and lovely

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