Rhubarb meringue flan
- 500g Jus-Rol Shortcrust Pastry
- Flour, for rolling
- 75g Asda 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
Pre-heat the oven to 190C/170C Fan/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.
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.
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.
Whisk the egg whites to form stiff, glossy peaks. Whisk in the rest of the sugar, 1 tbsp at a time, until stiff. Spoon onto the rhubarb so there are no gaps. Bake for 15-20 minutes until tinged brown.