Rhubarb Meringue Flan

60 prep, 30min cook

Serves 8

Ingredients

500g Jus-Rol Shortcrust Pastry

Flour, for rolling

75g strawberry jam

600g rhubarb, trimmed and cut into 2cm pieces

50g caster sugar, plus 175g for the meringue

Finely grated zest of 1 orange, plus 100ml juice

25g cornflour

3 large eggs, separated

Method

1. Pre-heat the oven to 190°C/Fan 170°C/Gas 5. Roll out the pastry and line a 23cm flan tin. Prick the base and lay a piece of foil on top. Add baking beans or rice and bake for 10 minutes. Remove the foil and beans/rice and cook for another 5 minutes. Spread on 25g of the jam.

2. Put the rhubarb in a pan with 50g sugar, the zest and half the juice. Cover and simmer for 12 minutes or until tender. Mix remaining juice with the cornflour and stir into the rhubarb. Heat until simmering and thickened.

3. Pour into a bowl and stir in the remaining jam. Cool for 15 minutes. Lightly beat the egg yolks and stir in. Pour into the flan case and bake for 15 minutes.

4. Whisk the egg whites to form stiff, glossy peaks. Whisk in the rest of the sugar, 1 tablespoon at a time, until stiff. Spoon onto the rhubarb so there are no gaps. Bake for 15-20 minutes until tinged brown.