Mini rhubarb pies with warm-whipped meringue

Quickly beat all the ingredients together into a smooth pie dough. Cover with cling film and refrigerate for 30 minutes. Set the oven to 200 °C.
Rinse and clean the rhubarb and chop into small pieces. In a pan, boil together with the sugar for 2 minutes.
Using the fingers, press the dough into greased tins. Divide the rhubarb between the tins and cook in the bottom of the oven for about 10-15 minutes. Remove the pies and leave to rest for a few minutes.   
In the meantime, prepare the meringue by placing egg whites and sugar in a dry and clean bowl. Whisk the egg whites over a water bath until the temperature reaches 50-65 °C. Check by rubbing the meringue mixture between the fingers; all sugar crystals must be completely dissolved. Place the mixture in a bowl and whisk until cooled and fluffy.
Place the mixture in a piping bag with nozzle of your choice, and pipe over the pies. Caramelise the meringue using a cook’s blow torch.
Serve with ice-cream or vanilla sauce.