->Rhubarb Flan <-

Yield: 4 servings

75 g butter

150 g digestive biscuits, crushed

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

3 tablespoons water

1 large orange, zest and juice

2 eggs, separated

50 g caster sugar

2 tablespoons cornflour

1/2 teaspoon ground ginger orange slices, to decorate

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

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

dish or tin.

Chill in the refrigerator while preparing the filling. Put the

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

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

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

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

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

Whisk the egg whites until stiff.

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

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

Decorate with orange slices just before serving.