Meringue Topped Rhubarb Tart
200g shortcrust pastry
1 kg rhubarb
2 eggs
125g sugar
150g crème fraiche
Peel the rhubarb and take out the toughest fibres. Chop into 1cm pieces. Put in a bowl and cover with a sprinkling of sugar, leave to stand for 1 hour.
Spread the pastry in a mould, prick holes in the base with a fork. Drain the rhubarb and scatter on the pastry.
Bake in a warm / hot oven for approx. 20 minutes.
In the meantime, beat the 2 eggs with the sugar and cream. Pour into the pastry case, bake again for 15 minutes until golden.
To top with meringue: beat 3 egg whites with icing sugar until stiff. A few minutes before the tart is cooked, pipe or spread onto the surface. Return to oven until meringue is firm and slightly golden. | 
