Put the rhubarb into a saucepan with the orange rind and juice, ginger and honey. Simmer gently until the fruit is quite soft. Dissolve the gelatine in the water in a bowl over a saucepan of gently simmering water and add to the cooked rhubarb.

Beat until smooth. Cool the rhubarb mixture until it is just on the point of setting.

Whisk the egg whites until stiff but not dry; fold lightly but thoroughly into the semi-set rhubarb mixture. Spoon into tall stemmed glasses. Chill until set.

Rhubarb is the first homegrown fruit of the season to appear in the shops. Choose slender crisp stems for the best flavour. As the leaves are inedible, these should be carefully cut away with any portion of the crown or root.