Ingredients:

400g rhubarb

100g caster sugar

25g softened butter

6 gingersnap biscuits

150 g custard

1 large egg yolk

4 egg whites

1 teaspoon plain flour

 

---

Method:

Preheat oven to 180 C

Put rhubarb into a saucepan with the sugar. Simmer and leave to cool.

Butter 6 ramekins and dust with smashed biscuits.

Put a tablespoon of the rhubarb into each dish and mix the rest of the rhubarb with the custard, egg yolk and flour.

Beat egg whites with a pinch of salt and sugar.

Mix egg whites with rhubarb mixture and divide between ramekins.

Bake for 18 minutes.

Serve and enjoy!

 

---