RHUBARB MERINGUE PIE

Preparation Method :

• Sift the flour into a bowl and add the ground walnuts. Rub in the butter until the mixture resembles very fine breadcrumbs.
• Stir in the sugar with 1 egg yolk beaten with water. Mix to a firm dough. Turn out on to a floured surface and knead lightly. Wrap in a polythene bag and chill for at least 30 minutes.
• Preheat the oven to 190°C/375°F/ Gas 5. Roll out the pastry on a lightly floured surface and use to line a 23cm/ 9in fluted flan tin. Prick the base with a fork.
• Line the pastry with greaseproof paper and fill with baking beans, then bake for 15 minutes.
• Meanwhile, put the rhubarb, the remaining sugar and the orange rind in a pan. Cover with a lid and cook over a low heat until the rhubarb is tender.
• Remove the beans and paper from the pastry case, then brush all over with a little of the remaining egg yolk. Bake for 15 minutes, until the pastry is crisp.
• Blend together the corn flour and the orange juice in a small bowl. Switch off the heat, stir the corn flour mixture into the cooked rhubarb, then bring to the boil, stirring constantly until thickened.
• Cook for a further 2 minutes. Cool slightly, then beat in the remaining egg yolks. Pour into the flan case.
• Whisk the egg whites until they form soft peaks, then whisk in the remaining sugar, whisking well after each addition.
• Swirl the meringue over the filling to cover completely. Bake for 25 minutes until golden. Serve warm, or leave to cool for about 30 minutes and serve, with whipped cream.