Rhubarb pies with meringue topping

• 1 bunch fresh rhubarb, trimmed (350g)
• 1 tablespoon caster sugar
• 2 sheets shortcrust pastry
• 2 egg whites
• 1/2 cup (110g) caster sugar, extra
• 1 tablespoon flaked almonds, chopped coarsely

Rhubarb pies with meringue topping

• 1

  Preheat oven to 200°C/400°F. Grease 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.

• 2

  Chop rhubarb into 2cm cubes. Spread rhubarb onto baking-paper-lined oven tray; sprinkle with sugar. Bake, uncovered, about 10 minutes or until tender; cool.

• 3

  Cut 12 x 7cm rounds from pastry. Press rounds into pan holes; prick bases with fork. Refrigerate 20 minutes.

• 4

  Bake pastry cases 10 minutes; cool.

• 5

  Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra sugar, beating until sugar dissolves.

• 6

  Divide rhubarb filling between pastry cases. Spoon meringue over filling; sprinkle with nuts. Bake about 5 minutes or until browned lightly.

• 7

  Stand 5 minutes before serving.