By Paul Robinson, Chef & Food Writer, The Yorkshire Gourmet Company, Wakefield
Yorkshire is world-renowned for rhubarb grown within the rhubarb triangle: situated within Wakefield, Morley, and Rothwell. Rhubarb and ginger are a classic combination and this dessert is best made using vibrant pink forced rhubarb at the start of the season. This simple and delicious dessert has a buttery biscuit base, tangy rhubarb, and fiery ginger, topped with a glossy meringue. As a bonus, you can also make an accompanying cocktail: an easy rhubarb spritzer using the rhubarb syrup you’ll end up with from the roasted rhubarb juices.
Ingredients (serves four):
600g Yorkshire forced rhubarb
50g root ginger, finely grated
200g caster sugar
2 large egg whites
Icing sugar for dusting
For the biscuit base:
125g ginger biscuits
2 tbsp. caster sugar
85g butter, melted
Optional: 1 bottle of Prosecco (or champagne)
Step One:
Method:
- Preheat
the oven to 180°C. Make the biscuit base by blitzing ginger biscuits to a crumb, then mix with the caster sugar and melted
butter. Press the mixture into each ramekin
thenand bake in the oven for 7 minutes, then allow to cool slightly
- Trim the rhubarb stalks and cut into 3cm pieces. Place them in an ovenproof baking dish with the grated ginger and 150g caster sugar, then bake for 20 minutes or until tender. Drain the rhubarb, retaining the juices. Lightly blitz half of the rhubarb chunks in a blender then mix with the remaining rhubarb. Divide the rhubarb mixture equally among the serving dishes
- Whisk the egg whites until stiff, then gradually whisk the remaining 50g caster sugar to make a glossy meringue. Top the puddings with the meringue and bake in the oven for 5 to 6 minutes until golden and set. To finish, dust the tops of the meringue with the icing sugar.
Step Two: Rhubarb spritzer
Method:
Pour some of the rhubarb syrup into each champagne glass, top up with prosecco or champagne and then gently stir.
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