Ingredients
1. Short crust pastry (5 oz)
2. eggs (2)
3. sugar (8 oz)
4. rhubarb (1lb)
5. icing sugar (4 oz)

Method of preparation:-
1. Take a flan tin or ring of 7-inch. Line it with pastry and bake it blind in hot oven at 220 degrees C or 425 degrees F. Take a saucepan, simmer rhubarb in it for about 40 minutes with sugar until it becomes soft.

2. Then keep it to cool and beat egg yolks in it and then pour this into the pastry case. Beat egg whites until they get hard and then add icing sugar in it.

3. Beat it again and cover it with meringue and cook it in oven for about 7 to 10 minutes at 220 degrees C. When it gets ready then serve it hot or cold.

Number of servings – 4