Instructions: Roll the pastry out to fit a 20cm tart tin.

Prick the base and bake blind (with foil and beans) at 190C/375F/Gas Mark 5 for 15 minutes; remove foil and beans and cook for 5 more minutes.

Cook the rhubarb with a splash of water and 50g sugar for between 4 and 5 minutes until tender then drain well.

Taste and add more sugar if necessary.

Beat the whites until stiff add 100g sugar beat to soft peaks and fold in the remaining 75g sugar.

Sprinkle the polental semolina over the base spoon in the rhubarb then top with the meringue.

Bake at 180C/ 350F/Gas Mark 4 for 25 minutes until pale gold.

Serve warm or cold.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.