Recipe for Ballymaloe Rhubarb Meringue Tart

Alison Henderson shared this delicious recipe with us.

Filling

500g (18oz) trimmed weight Irish rhubarb, cut into 2cm chunks

Juice of ½ orange

25g (1oz) butter

150g (5oz) caster sugar

2 large free-range organic egg yolks

2 tbsp plain flour

2 dessertspoons cornflour

Meringue Topping

2 large egg whites

110g (4oz) caster sugar and extra for sprinkling

Method

Put the rhubarb into a large sauté pan with the orange juice and heat gently to take the rawness out of the rhubarb — leave for around 4 to 5 minutes.

Melt the butter in another pot off the heat, add caster sugar and whisk in the egg yolks and flour — mixing to a “roux” type consistency.

Strain the rhubarb, reserving the juices. Toss rhubarb gently in cornflour and then place in a tart tin.

Add a little rhubarb juice to the butter, sugar and flour mix and then spoon this over the rhubarb.

Bake at 170°C, 325°F, gas mark 3, for 25 minutes or until set.

To make the meringue, whisk the egg whites in a clean bowl until soft peaks form, gradually adding half the caster sugar, continuing to whisk until shiny. Gently fold in the remaining castor sugar with a metal spoon. Spread the meringue on top of the still hot rhubarb; sprinkle a little caster sugar on top and bake for a further 15 minutes at 170°C, 325°F, gas mark 3. Allow to cool slightly before removing from tin.