Rhubarb tart

Ingredients
For the dough sable:
. 625 gm flour
. 400 gm butter
. 160 gm icing sugar
. 3 gm salt
. 2 eggs
For the rhubarb:
. 200 gm sugar
. 1 kg rhubarb, peeled, sliced into 1cm chunks
For the meringue:
. 4 eggs
. 50 gm sugar
Method
Mix all ingredients for the dough together in a mixer and leave to rest for 2 hours.
Roll out the dough into a measuring 40 cm in diameter, place it in a baking ring or tart mould and leave to rest for 30 minutes in the refrigerator.
Add the sugar to the rhubarb and leave to rest for 1 hour in the fridge.
Strain the rhubarb to remove any water, and place it in the tart mould. Bake till the rhubarb is soft (30 minutes) and the dough is well done.
Beat the egg whites in a mixer with the sugar till stiff peaks form. Then spread all over the tart, and bake again for 5 minutes till the meringue is light brown. Let it cool and serve.

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