Ingredients
- 800g of rhubarb cut into 2 inch pieces
- 2 mandarins (zest and juice)
- 10g fresh ginger, finely grated
- 100g butter
- 200g caster sugar
- 2 large eggs, separated
- 100g self raising flour, sifted
- 120ml butter milk
- 50g icing sugar
Method
- Pre-heat oven to 180C. Use a large 1.5 – 2 litre oven dish.
- Place the rhubarb and grated ginger in the large baking dish, sprinkle over half of the sugar and pour over the mandarin juice.
- Cover with foil and bake for 15 minutes (or until tender).
- Place the cooked rhubarb in the baking dish, with the juices.
- Cream the butter, sugar, mandarin zest and egg yolk. Fold in the sifted flour and butter milk.
- Whip the egg whites to soft peaks and gently fold through.
- Pour over the rhubarb and bake for 25-30 minutes until golden. Dust with icing sugar and serve with double cream . Grab a spoon and enjoy!
