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Rhubarb, lime and coconut slice

Recipe for rhubarb, lime and coconut slice.

By Emma Knowles & Lisa Featherby
  • 30 mins preparation
  • 30 mins cooking plus cooling
Rhubarb, lime and coconut slice
Rhubarb, lime and coconut slice

This slice is all about tang and texture. The rhubarb-lime jam is refreshingly tart and cuts through the sweetness of the meringue, which means you can go back for seconds or even thirds. This recipe makes about 20 pieces.

Ingredients

  • 2 eggwhites
  • 120 gm raw caster sugar
  • ½ tsp vanilla bean paste
  • 120 gm moist coconut flakes or shredded coconut
  • To serve: pure icing sugar
Rhubarb-lime jam
  • 450 gm rhubarb (about 2 bunches), cut into rough 3cm pieces
  • 200 gm raw caster sugar
  • Juice of 1 lime and 1 lemon (reserve lime rind for pastry)
  • 100 gm frozen raspberries
Shortbread pastry base
  • 180 gm softened butter
  • 100 gm raw caster sugar
  • Finely grated rind of 1 lime
  • 2 egg yolks
  • 225 gm plain flour
  • ¾ tsp baking powder

Method

  • 1
    For rhubarb-lime jam, stir ingredients except raspberries in a saucepan over medium-high heat until sugar dissolves, then simmer, stirring occasionally, until mixture is thick and jammy (10-15 minutes). Remove from heat and stir in raspberries. Transfer to a container and refrigerate to chill (1-2 hours). Jam can be made 2-3 days ahead.
  • 2
    For shortbread pastry base, preheat oven to 180C. Line a 20cm x 30cm slice tin with baking paper, allowing sides of paper to overhang. Beat butter, sugar and rind in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, then beat in yolks to combine. Stir in flour, baking powder and a pinch of salt to form a soft dough, then press evenly into base of prepared tin. Dock with a fork and bake until golden and crisp (10-15 minutes).
  • 3
    Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form. Gradually add sugar and whisk to soft peaks (2-3 minutes). Whisk in vanilla, then fold in coconut.
  • 4
    Spread rhubarb-lime jam evenly over pastry base, then spread coconut meringue mixture over and bake until golden brown (10-15 minutes). Cool completely in tray, dust with icing sugar, then cut into bars and store in an airtight container until required. Slice will keep for 1-2 days.