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"Better than rhubarb crisp, a shortbread crust and meringue topping. Delicious!" - Recipe submitted by Erica Baron from Toronto, Ontario

Rhubarb Delight

Bottom Layer:
1 cup all-purposes flour
2 tablespoons granulated sugar
1/2 cup butter
1/4 cup finely chopped nuts

Rhubarb Layer:
1/2 cup orange juice
2 1/2 cups diced rhubarb
3 large egg yolks
1 cup heavy cream
2 tablespoons all-purpose flour

Topping:
3 large egg whites
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Coconut, optional

1. Mix together the flour, 2 tablespoons of sugar, butter and nuts. Press into the bottom of a 9 x 13 x 2-inch baking pan and bake at 325°F (160°C) for 15 minutes.
2. Mix together rhubarb layer ingredients. Pour over baked crust and bake 40 minutes.
3. Whip the egg whites until stiff gradually adding sugar and vanilla. Spread over the baked rhubarb and sprinkle with coconut (optional). Increase oven temperature to 400°F (205°C) and bake until meringue browns (it browns quickly, so watch it!).
4. Cool before serving.

Makes 6 servings.