Ingredients

• 3/4 cups bran flakes
• 1 cup wholemeal flour
• 125 g butte4r
• 2 tablespoons milk
• 1 cup brown sugar
• 3 tablespoons flour
• 10 stalks rhubarb, chopped
• 2 eggs, separated
• 1/2 cup orange juice
• 2 teaspoons grated orange rind
• 1 tablespoon butter
• 1/4 cup sugar

Method

Preheat oven to 200 C.
Place the bran flakes and wholemeal flour in a bowl. Melt the butter and combine with the milk and add to the dry ingredients. Press into a 22 cm pie dish and bake for 15 minutes until crisp.
Place the brown sugar, flour and rhubarb into a saucepan and cook until rhubarb is just tender. Add the orange juice, orange rind, butter and whisked egg yolks and cook over a gentle heat until the mixture thickens.
Beat egg whites until stiff and then gradually add the 1/4 cup sugar, beating until thick and glossy. Pour the rhubarb over the base and then top with meringue. Reduce the heat to 180 and bake for 10 minutes until the meringue peaks are golden.

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Method