Rhubarb and Orange Meringue


  •  700g rhubarb
  • 3 oranges, finely grated rind of two and the juice of three
  • I lemon, finely grated rind and juice
  • 300g caster sugar
  • 3 eggs
  • Water
  • 40g cornflour
  1.  Wash and trim the rhubarb before cutting into 3cm lengths. Put these into an oven proof dish.
  2.  Pour the orange and lemon juice into a measuring jug and top up to 600ml with cold water.
  3.  In a separate dish, mix the cornflour with 2 tablespoons of this liquid to make a smooth paste. Now tip this into a saucepan with the remaining liquid, citrus rind and 125g of the caster sugar. Bring gently to the boil, stirring frequently, until the mixture has thickened.
  4.  Now separate the eggs. Lightly whisk the egg yolks with a fork and add 2-3 tablespoons of the hot, thickened fruit juice. Continue to whisk until well mixed and then pour this back into the remaining fruit juice, whisking as you go.
  5.  Pour all of this mixture over the rhubarb and bake in the centre of the oven at 160°C/Fan 140°C/ Gas 3 for an hour.
  6.  Remove the rhubarb from the oven and turn the heat down to 150°C/Fan130°C/Gas 2.
  7.  To make the meringue, whisk the egg whites in a roomy, clean bowl until they form stiff peaks. Add the caster sugar gradually, whisking thoroughly with an electric whisk after each addition. Once all the caster sugar has been added, continue to whisk well for one minute until the meringue mix is glossy.
  8.  Finally, cover the rhubarb with the meringue mix and put the dish back into the oven for about an hour, when the meringue should be puffed up and golden.


Serve hot.