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Alison Lambert shares a delicious rhubarb recipe.
Rhubarb has once again poked its leafy stalks through the ground and it instantly made me think of pudding.
Rhubarb self-saucing pudding
800g rhubarb, trimmed
2 oranges, zest and juice
10g fresh ginger, finely grated
75g butter, plus extra for greasing
3 eggs, separated
75g self-raising flour
200ml milk (full fat)
cream for serving (optional)
Preheat the oven 180degC.
Lightly grease a 2-litre oven dish.
Cut the rhubarb into finger length sticks and place in an oven dish, sprinkle over 3 Tbsp of sugar. Add the orange juice and cover with foil.
Bake in the oven for 15 minutes, check and continue to cook if the rhubarb is not tender. Remove from the oven when tender. Carefully remove the rhubarb reserving the liquid. Set aside.
Place the rhubarb in your prepared oven dish.
Beat together the softened butter with the remaining sugar, orange zest and ginger until light and creamy.
Add the egg yolks one at a time and beat well.
Gently fold in the flour and 150ml of the reserved rhubarb juice until just combined.
Whisk the egg whites until soft peaks form and fold into the batter.
Spoon the batter over the rhubarb and bake for 30 minutes or until the top is firm and golden.
Serve immediately with cream.