100g caster sugar
Grated zest of one orange
1 tbsp strawberry conserve
2 eggs, separated
Cut the rhubarb into 4cm chunks, put into an ovenproof dish, sprinkle 50g of the sugar in, add the orange zest and stir it all together. Cover and bake in the oven (180C/fan oven 160C/Gas Mark 4) for about 35 minutes until the rhubarb is tender.
Remove from the oven, allow to cool slightly and then stir in the strawberry conserve and the egg yolks. Divide the mixture between four 6 fl.oz ramekins (or you can leave it in one dish which is slightly easier but does not look quite so smart!). Put the ramekins on a baking sheet and return to the oven for 10 minutes.
Whisk the egg whites until stiff, sprinkle in half of the remaining sugar, whisk again, then fold in the rest of the sugar. Put the meringue mix on top of the rhubarb and then return it to the oven for 10 minutes or until the meringue is set with a lightly golden top.