Strawberry rhubarb meringue pie

Method
Prep:30min  ›  Cook:1hr25min  ›  Ready in:1hr55min 

1. Preheat oven to 180 C / Gas 4. Grease a rectangular baking dish.
2. To make the base: Whisk together 250g of flour and 2 tablespoons of sugar in a bowl; use a small knife to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of the prepared baking dish. Bake the base in the preheated oven until lightly browned, about 20 minutes.
3. To make the filling: Mix together 400g of caster sugar, 40g of flour, salt, egg yolks and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling on top of the baked base. Return to oven and bake until the filling is set, 50 to 60 minutes.
4. To make the meringue: Place egg whites and cream of tartar in a large mixing bowl; beat with an electric mixer on medium-high speed until the whites form soft peaks. Gradually beat in 150g of caster sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract.
5. Remove the dessert from the oven and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven and bake until the meringue is pale golden brown, about 15 more minutes. Cool to room temperature, then chill to serve.