Ingredients Jump to Instructions ↓

  1. Rhubarb and Orange Flan

  2. Yield: 4 servings

  3. 75 g butter

  4. 150 g digestive biscuits, crushed

  5. 450 g fresh rhubarb, cut into 2 1/2 cm lengths

  6. 3 tablespoons water

  7. 1 large orange, zest and juice

  8. 2 eggs, separated

  9. 50 g caster sugar

  10. 2 tablespoons cornflour

  11. 1/2 teaspoon ground ginger orange slices, to decorate

  12. Melt the butter in a saucepan, then mix in the biscuit crumbs.

  13. Press the mixture over the base and sides of a 20 cm (8 inch) fluted

  14. dish or tin.

  15. Chill in the refrigerator while preparing the filling. Put the

  16. rhubarb in a saucepan with the water. Cover and simmer gently

  17. until the fruit is soft and pulpy. Stir occasionally. Work the

  18. rhubarb into a puree. Put the orange zest and juice into a saucepan.

  19. Add the egg yolks, caster sugar, cornflour and ginger. Heat gently,

  20. stirring constantly, until thick. Stir into the rhubarb puree.

  21. Whisk the egg whites until stiff.

  22. Fold into the rhubarb custard, then spoon the mixture into the

  23. biscuit crust. Refrigerate for at least 4 hours or overnight.

  24. Decorate with orange slices just before serving.


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