• 400g rhubarb;
  • 250g caster sugar (plus extra for sprinkling)
  • 1tsp ground ginger (optional)
  • 450g shortcrust pastry
  • 4 egg whites
  1. Cut the rhubarb into chunks. Put in a pan with 1 tablespoon of caster sugar and cook on a low heat until softened. Stir in the ginger, if using, and leave to cool.

  2. Pre-heat the oven to 200C/160C Fan/Gas 6. Roll out the pastry to the thickness of a £1 coin and line a deep, 20cm fluted tart tin. Prick the base all over with a fork, line with greaseproof paper and fill with baking beans. Chill for at least 30 minutes.

  3. Put the tart on a baking tray and cook for 12 minutes, then remove beans and paper. Cook for a further 3 to 5 minutes, until the pastry is dry but not coloured. Reduce the heat to 180C/160C Fan/Gas 4.

  4. Whisk the egg whites to stiff peaks, then gradually whisk in the remaining caster sugar.

  5. Darin the rhubarb and arrange over the tart base. Pile the meringue on top, making sure the pastry edges are sealed. Sprinkle with extra sugar. Bake for 15 minutes until the meringue is set.