Rhubarb Meringue Pie

I don’t go in for flavoured mash, flavoured pasta, or flavoured pastry. I think that mash, pasta and pastry are meant to be the base line, the comforting neutral blanket against which other more sprightly tastes can be set. But orange, in pastry, does work, and subtly. Orange, famously, sets off rhubarb – and it is used also to bind the fruits beneath the meringue topping.

Because I quite often make rhubarb jelly, I tend to have pulpy bags of frozen, poached, sweetened fruit in the