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Pile the rhubarb in the tart case and pour in the filling.
Turn up the heat and pour in the white wine.
Butter an ovenproof dish and pour in the egg mixture.
Increase the heat slightly and pour in the wine.
Fill the glasses with ice and pour in the margarita.
Place over low heat and pour in the chicken broth.
Grease four 15cm ramekins with oil spray and pour in the mixture, to fill them halfway.
Return the skillet to medium heat and pour in the oil.
Keep stirring, turn up the heat and pour in the white wine.
Make a well in the centre and pour in the oil.
Put the tray over a medium heat and pour in the pomegranate juice, stirring to deglaze.
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