1 1/2 oz butter
1 1/2 oz white cooking fat
6 oz plain flour
For the filling
1lb 8oz rhubarb, washed and cut into chunks
3 oz golden caster sugar
Zest and juice of 3 oranges
3 tbsp cornflour
1 tbsp stem ginger syrup
Roll the pastry out on a lightly floured surface and line a 22cm flan tin, prick the base of the pastry all over with a fork.
place the rhubarb in an ovenproof dish, sprinkle with the orange zest then the sugar. Place the orange juice in a small saucepan.
Bake the pastry case for 25 minutes on the top shelf of the oven until mid-brown. At the same time, cook the rhubarb on the bottom shelf until tender (around 25-30 minutes) Remove both from the oven and set aside.
For the meringue
3 egg whites
6 oz golden caster sugar
Beat the egg whites with an electric mixer until they form soft peaks, add the sugar 1 tbsp at a time beating between each addition until stiff and glossy.
Leave to cool for a couple of hours then serve with whipped cream.