Rhubarb has poked it leafy stalks through the ground once again and it instantly made

me think of making a pudding.  I love warm self-saucing pudding as this magical dessert does all the work for you.

Serves 6

ingredients

800g rhubarb, trimmed

2 oranges, zest and juice

10g fresh ginger, finely grated

200g sugar

75g butter, plus extra for greasing

3 eggs, separated

75g self-raising flour

200 milk (full fat)

Cream for serving (optional)

Method

Preheat the oven 180C

Lightly grease a 2 litre oven dish.

Cut the rhubarb into finger length sticks and place into a oven dish, sprinkle over 3 tbsp of the 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 for later. 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 150 ml 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.