Rhubarb Meringue Tart
Adapted from the Rose Bakery cookbook
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2 sheets ready made shortcrust pastry
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500g/1 pound rhubarb pieces
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2/3 cup caster sugar
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grated zest of orange (I used a mandarin)
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some pomegranate seeds to decorate
For meringue
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3 egg whites
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1 cup caster sugar
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1/2 teaspoon vanilla extract
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1/2 teaspoon white wine vinegar
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1/2 teaspoon cream of tartar
Step 1 - Preheat the oven to 180C/350F/ Gas mark 4. Place the pastry in the baking tin and lightly prick all over with a fork including sides and line with foil. Place ceramic beads of dried beans or rice on the foil and place in fridge.
Step 2 - Meanwhile, place the rhubarb, sugar and zest in a baking dish and cover with foil. Bake for 20-30 minutes until it is soft and a syrup is formed. Remove from oven, mash and cool.
Step 3 - Increase heat to 200C/400F. Take out the baking tin from the fridge and bake in the oven for 15-20 minutes until it is partially baked. Remove the weights and foil.
Step 4 - While it is baking, whip egg whites until soft peaks form and then add caster sugar one tablespoon at a time until shiny stiff peaks are formed and you can tip the bowl upside down without it moving. Fold in cream of tartar and white vinegar well.
Step 5 - Spoon the rhubarb mixture into the baked case and then fill a piping bag with the egg white meringue mixture with a plain 1 cm nozzle (or you can use a star tip too) and pipe in swirls-I did this pattern so that it would be easy to portion out but you can do whatever pattern you like or you don't even have to use a piping bag and you can use a spatula and make pretty hedgehog patterns.
Step 6 - Bake for 20-25 minutes until the meringue turns a light brown and is slightly crisp.