Roasted rhubarb meringue tart
For the pastry:
225g plain flour
1 egg yolk
1 level tablespoon caster sugar
2 tablespoons cold water
For the rhubarb filling:
600g rhubarb, washed and cut into 3cm long pieces
1 tablespoon orange juice
1 tablespoon sugar
For the meringue topping:
2 egg whites
100g caster sugar
First make the pastry by whizzing all the ingredients together in a food processor, until a dough is just beginning to form. Place the dough on a floured surface and knead lightly to form into a ball. Roll out the pastry and put into a greased 25cm flan dish. Cover with cling film and chill in the fridge for at least 30 minutes.
Meanwhile, mix the rhubarb with the sugar and orange juice in a bowl. Spread out in a single layer in a greased oven-proof dish, and roast for about 20 minutes at 180ºC until the rhubarb has softened and the juices are all syrupy. Remove from the oven and leave to cool.
To make the meringue topping, whisk the egg whites until they are standing up in stiff, white peaks. Then gradually add the sugar, a little at a time, whisking thoroughly.
Spread the rhubarb over the base of the chilled pastry case, then carefully spread the meringue over the rhubarb, taking the meringue right to the edge of the pastry case. Bake in the oven at 180ºC for around 30 minutes until the meringue has turned golden. Serve warm with fresh cream.