• 2 large free-range eggs, separated, whites only
  • 110g caster sugar
  • 1 tsp ground ginger
  • 400g rhubarb, washed, trimmed and cut into lengths
  • 1 orange, half juiced and zested, the other half peeled and cut into slices
  • 2 tbsp runny honey
  • 250ml double cream


  1. 1

    Preheat the oven to 140°C/gas mark 1. Line a baking sheet with baking paper. 

  2. 2

    Put the egg whites in a large, clean bowl. Beat together with a hand-held electric whisk for 4-5 minutes until soft peaks form.

  3. 3

    Add half the caster sugar and whisk until medium peaks form. Add the remaining sugar and continue to whisk for 2 minutes until you have a smooth, glossy mixture and stiff peaks have formed. Carefully fold in half the ground ginger.

  4. 4

    Spoon small rounds of meringue on to the lined baking sheet, leaving space between to allow the meringues to spread slightly. Bake for 1 hour, then remove and let cool on a wire rack. When cool, lightly crush into pieces.

  5. 5

    Meanwhile, increase the oven temperature to 200°C/gas mark 6. Put the rhubarb, remaining ground ginger, the juice and zest of half the orange and the honey in a bowl and mix thoroughly. Spread out on a shallow baking tray and roast for 15 minutes until the rhubarb is tender. Allow to cool.

  6. 6

    Pour the cream into a large bowl and beat with a hand-held electric whisk until just thickened. Fold in the crushed meringue and the cooled rhubarb. Spoon into serving dishes and top with the orange slices.

Nutritional Details

Each serving provides
  • Energy 1947kj 465kcal 23%
  • Fat 32.7g 47%
  • Saturates 19.4g 97%
  • Sugars 34.6g 38%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 816kj/195kcal

Each serving provides

34.9g carbohydrate 2.8g fibre 6.3g protein

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