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trim ends of rhubarb stalks. wash well and discard leaves. cut into 5cm lengths. place rhubarb, juice and half the sugar in a large saucepan. stir over low heat, until sugar is dissolved. cook, uncovered, over medium heat, stirring occasionally, for 5 minutes, or until rhubarb is soft but still holds it's shape. set aside.
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combine biscuits and custard in large bowl. stir well. spoon into dish. top with rhubarb mixture.
beat egg whites with an electric mixer until soft peaks form. gradually add remaining sugar,beating between additions, until mixture is glossy. spoon over rhubarb, sprinkle with flaked almonds.
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