This easy dessert looks spectacular and will impress everyone.

Ingredients

• ½ 400 gram block frozen pastry, defrosted

Filling

• 500 grams rhubarb, finely sliced
• 2 tblsp cornflour
• ½ cup caster sugar
• 3 egg yolks
• 1 orange, zest and juice

Meringue

• 3 egg whites
• 6 tblsp caster sugar

Method

1. Roll the pastry out on a lightly floured board and use to line a 10x30cm rectangle tart tin, alternatively line a 22cm round tin. Chill.
2. In a large bowl, combine finely sliced rhubarb with cornflour and sugar, mix well with egg yolks, orange zest and juice. Fill the pastry tart with rhubarb mixture.
3. Bake ate 180ºC for 1 hour or until the rhubarb is tender and the filling set. Increase the oven temperature to 190ºC.
4. Whisk egg whites until stiff but not dry. Gradually whisk in the sugar until thick and glossy. Pile the meringue on top of the rhubarb and sprinkle with 1 tsp caster sugar. Return to the oven for about 10 minutes or until golden on top.