Lockdown treat: Rhubarb and Meringue with Devonshire Cream Custard!

Instead of a pie or crumble, try rhubarb with meringue


500g (1 lb) rhubarb cut into bite sized chunks

a slice of lemon

50 - 75g (2 - 3 oz) sugar

2 large egg whites

100gm [4oz] caster sugar


Cook the rhubarb gently with the ordinary sugar and lemon. When tender place in a pie dish and allow to cool. Make the meringue by whisking the egg whites and gradually adding the caster sugar. Continue whisking until the mixture is firm. Spoon on top of the rhubarb and sprinkle with a little more sugar. Bake in a moderate oven until the meringue is crisp, and a pale golden colour.

This is good with Devonshire cream custard made from the 2 egg yolks, vanilla extract, 250 ml (1/2 pint) milk, 25g (1 oz) sugar and a teaspoon cornflour. Whisk the egg yolks together with the sugar, cornflour and vanilla extract. Pour on the boiled milk - stirring well. Return to the saucepan and bring to the boil stirring thoroughly. Remove from the heat and finish with a couple of tablespoons of double cream.

 Rhubarb and meringue