6 oz (175 g) digestive biscuits, crushed
1/4 cup (45 g) Demerara (raw) sugar
1/3 cup (75 g) unsalted butter, melted
1 lb (450 g) rhubarb, cut into 1 in (2.5 cm) lengths
grated rind and juice of 1 large orange
2 eggs, separated
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
2 tbsp cornflour
1/2 tsp ground ginger
orange slices, to decorate
1/4 cup (45 g) Demerara (raw) sugar
1/3 cup (75 g) unsalted butter, melted
1 lb (450 g) rhubarb, cut into 1 in (2.5 cm) lengths
grated rind and juice of 1 large orange
2 eggs, separated
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
2 tbsp cornflour
1/2 tsp ground ginger
orange slices, to decorate
method
1. Put the biscuits and demerara sugar in a bowl and mix well. Mix in the butter.
2. Press the mixture evenly on the base and up the sides of an 8 inch (20 cm) fluted flan dish.
3. Chill in the refrigerator.
4. Meanwhile, put the rhubarb in a saucepan with 3 tbsp water, cover and cook over low heat, stirring from time to time until the fruit is soft.
5. Puree in a blender or by passing through a sieve and pour into a bowl.
6. Put the orange rind and juice in a heavy based saucepan and stir in the egg yolks, caster sugar, cornflour and ginger.
7. Cook over low heat, stirring constantly, until thick.
8. Remove from the heat and add to the rhubarb puree, stirring well.
9. Whisk the egg whites until they form stiff peaks and fold into the rhubarb mixture.
10. Arrange on the biscuit crust and chill in the refrigerator overnight.
11. Decorate with the orange slices.
2. Press the mixture evenly on the base and up the sides of an 8 inch (20 cm) fluted flan dish.
3. Chill in the refrigerator.
4. Meanwhile, put the rhubarb in a saucepan with 3 tbsp water, cover and cook over low heat, stirring from time to time until the fruit is soft.
5. Puree in a blender or by passing through a sieve and pour into a bowl.
6. Put the orange rind and juice in a heavy based saucepan and stir in the egg yolks, caster sugar, cornflour and ginger.
7. Cook over low heat, stirring constantly, until thick.
8. Remove from the heat and add to the rhubarb puree, stirring well.
9. Whisk the egg whites until they form stiff peaks and fold into the rhubarb mixture.
10. Arrange on the biscuit crust and chill in the refrigerator overnight.
11. Decorate with the orange slices.
serving amount
serves 6
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