Rhubarb and coconut meringue tart
- April 2012
- Serves 8
- Takes 1 hour to make, 1 hour 25 minutes to cook, plus chilling
Bittersweet rhubarb is complemented by sweet, soft and fluffy meringue topping and toasted coconut in this gorgeous dessert recipe.
- 26.8g (17.6g saturated)
- 71.5g (47.9g sugars)
Everything except the meringue can be made the day before. Allow to come back up to room temperature before piling on the final layer.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe