1.Preheat oven to 200°C/400°F. Grease 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.
2.Chop rhubarb into 2cm cubes. Spread rhubarb onto baking-paper-lined oven tray; sprinkle with sugar. Bake, uncovered, about 10 minutes or until tender; cool.
3.Cut 12 x 7cm rounds from pastry. Press rounds into pan holes; prick bases with fork. Refrigerate 20 minutes.
4.Bake pastry cases 10 minutes; cool.
5.Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra sugar, beating until sugar dissolves.
6.Divide rhubarb filling between pastry cases. Spoon meringue over filling; sprinkle with nuts. Bake about 5 minutes or until browned lightly.
7.Stand 5 minutes before serving.
You can use one quantity shortcrust pastry instead of the store-bought pastry sheets.Note