Rhubarb and Custard Meringue Bake Recipe

450 g/1 lb rhubarb, chopped
4 trifle sponges. sliced
50 g/2 oz/0.25 cup granulated sugar

Finely grated rind and juice of 2 clementines or satsumas
2 eggs, separated
300 ml/0.5 pt/1.25 cups single (light) cream

100 g/4 oz/0.5 cup caster (superfine) sugar

Method:

Layer the rhubarb in an ovenproof dish with the sponge slices and granulated sugar. Whisk the fruit rind and juice with the egg yolks and cream and pour over. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 40 minutes until the custard is set and the fruit is tender.

Whisk the egg whites until stiff. Whisk in half the sugar until stiff and glossy. Fold in the remaining sugar. Pile on top of the pudding and bake for a further 10 minutes or until the meringue is just turning color. Serve warm.