Rhubarb and coconut meringue tart recipe | delicious. magazine

Ingredients

• 700g trimmed rhubarb, cut into 3cm pieces
• 160g golden caster sugar, plus 1 tbsp extra to taste
• Grated zest and juice of ½ orange
• 4 tbsp cornflour
• 4 large free-range egg yolks (use the whites in the meringue)
• 50g unsalted butter, melted
• For the coconut pastry
• 50g desiccated coconut
• 200g plain flour, plus extra for dusting
• 1 tbsp caster sugar
• 110g unsalted cold butter, cubed
• About 2 tbsp iced water
• For the coconut meringue
• 3 large free-range egg whites
• 175g caster sugar
• 40g desiccated coconut