Rhubarb & Mandarin Pudding

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

1. Pre-heat oven to 180C. Use a large 1.5 – 2 litre oven dish.
   
2. Place the rhubarb and grated ginger in the large baking dish, sprinkle over half of the sugar and pour over the mandarin juice.
   
3. Cover with foil and bake for 15 minutes (or until tender).
   
4. Place the cooked rhubarb in the baking dish, with the juices.
   
5. Cream the butter, sugar, mandarin zest and egg yolk. Fold in the sifted flour and butter milk.
   
6. Whip the egg whites to soft peaks and gently fold through.
   
7. 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!