Rhubarb Meringue Pie

Method

Preheat the oven to gas 6/200C. Either prick the pastry with a fork or line the base with greaseproof paper and cover with baking beans or uncoooked rice. Bake in the oven for 15 -18 minutes until golden brown. Allow to cool. Remove the paper and baking beans if used. Reduce the heat of the oven to gas 4/180C. Wash and cut the rhubard into bite sized pieces, put in a saucepan, add jelly and 30ml water. Cook gently until the rhubarb is soft but not broken up. Slice the sponge cake very thinly and use the line the base of the flan case. Spoon the rhubarb mixture over the sponge cake. Whisk the cake whites until stiff (if bowl is turned on its side the egg whites should not move) and fold in the caster sugar. Pile the egg mixture on top of rhubarb, sealing it well at the edges and sprinkle with granulated sugar. Bake in the oven at gas 4/180C for 35 minutes. Serve warm or chilled. PER 100g 173 Kcal, fat 8.3g, saturated fat 0.5g, salt 0.3g, carbohydrate 23.4g, sugar 13.6g, fibre 1.1g