Rhubarb meringue pie

Preperation time: 30 mins
Cooking time: 45 mins
Serves: 5

Recipe Ingredients

400g rhubarb, cut into chunks;
250g caster sugar, plus extra for sprinkling;
1tsp ground ginger;
250g frozen shortcrust pastry, thawed;
4 egg whites.

Recipe Method

Put the rhubarb in a pan with 1 tablespoon of caster sugar and gently cook until softened. Stir in the ginger and leave to cool.

Roll out the pastry until its the thickness of a £1 coin and line a 20cm fluted flan tin. Use a fork to prick the base all over. Line the pastry with greaseproof paper and fill with baking beans. Chill for a minimum of 30 minutes.

Cook the pastry for 12 minutes in the oven 200c/gas 6, then remove the beans and paper and cook for a further 5 minutes.

Whisk the egg whites until they are forming stiff peaks then gradually add the remaining caster sugar.

Drain the rhubarb and arrange over the top of the pastry base. Spoon the meringue mixture over the top, making sure the mixture goes right to the edges. Sprinkle over a little caster sugar and bake in the oven 180c/gas4 for 15 minutes until meringue is set.