Rhubarb puffs with oaty streusel topping

Serves 4

5 sticks rhubarb, cut into 3cm pieces
1 tsp cinnamon
3 tbsp plain flour, plus extra for dusting
5 tbsp soft brown sugar
½ a 500g block puff pastry
3 tbsp unsalted butter
50g rolled oats

1.Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 2 tbsp sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.

2.Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.

(Good Food magazine, May 2009)

Lime meringue pie

Serves 8

Gingernuts 300g
Butter 100g, melted
Condensed milk 397g tin
Eggs 3 yolks
Limes 4, juice and zested
Egg whites 3
Golden caster sugar 165g

1. Heat the oven to gas mark 3. Whizz the biscuits to crumbs in a food processor.

2. Mix the biscuits with the melted butter and press into the base and up the sides of a 22cm shallow tart tin. Bake in the oven for 10mins then cool.

3. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 mins then add the zest and juice and whisk again for another 3 mins. Pour the filling into the cooled base then put back in the oven for 15 mins. Cool then chill.

4. Whisk the egg whites in a large bowl to firm peaks, then whick in the sugar, a little at a time, until the meringue is thick and glossy. Pile into the middle of the pie then lightly brown the meringue with a blow torch to give a pale golden highlight on the peaks.

Nutrition per serving:
530kcals, protein 8.3g, carbs 74g, fat 22.2g, sat fat 12.5g, fibre 0.5g, salt 0.7g

(Olive Magazine - March 2013)