BBC TV CHEFS

Rosie Birkett’s rhubarb & custard meringue tart

This delicious tart has a sherbet-like crème anglaise, puréed rhubarb and Italian meringue. I've made a runny filling instead of a set custard. It’s messier, but much nicer to eat.

• Serves 8 • Prep 1¹/2 hrs plus chilling • Cook 1¹/4 hrs

150g plain flour, plus extra for dusting
300g golden caster sugar, plus 1 tsp
1 tsp ground ginger
100g cold unsalted butter, cubed
800g rhubarb, chopped into 4cm lengths
1 vanilla pod, split
1/2 orange, zested and juiced
2 egg yolks
100ml double cream
100ml whole milk

FOR THE ITALIAN MERINGUE

2 egg whites
1/2 tsp cream of tartar

Sift the flour into a bowl with the 1 tsp sugar, ginger and a pinch of salt. Rub