A zesty British dessert that will be enjoyed by the whole family!


  • 700g rhubarb

  • 260g caster sugar

  • Juice and zest of 1 lemon

  • 3 eggs, separated

  • 5 tbsp cornflour

  • 4 tbsp water

  • Sweet shortcrust pastry


  • 1.

    Preheat the oven to 190degrees C/375 degrees F/Gas 5

  • 2.

    Roll out the pastry on a floured surface and use to line four 12cm greased flan tins.

  • 3.

    Prick the base with a fork.

  • 4.

    Use grease proof paper to line the pastry and fill with baking beans, bake blind for 10 minutes.

  • 5.

    Remove from the oven, remove the baking beans and brush inside the pastry cases using one of the egg yolks. Return to the oven and bake for a further 15 minutes until golden brown.

  • 6.

    For the filling, cut the rhubarb into 2cm chunks, put the rhubarb, 7 tbsp of the sugar and the lemon juice and zest into a pan.

  • 7.

    Cover and cook on a low heat until the fruit is softened, mash the fruit with a fork.

  • 8.

    Mix the cornflour and water in a bowl until it forms a smooth paste. Stir into the rhubarb, bring to the boil, and stir until thick.

  • 9.

    Take off the heat and stir in the remaining 2 egg yolks.

  • 10.

    Use a ladle to pour the filling into the pastry cases.

  • 11.

    Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition.

  • 12.

    Pipe the meringue in over the fruit filling. Bake for about 20 minutes or until the meringue is golden brown.

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