175g home grown or local rhubarb, trimmed and diced
2 tbsp caster sugar
25g root ginger grated
2 sticks rhubarb trimmed and sliced into match sticks lengthways
1 tbsp orange juice
25g butter plus extra for greasing
200ml full fat milk
Zest of ½ lemon
1 large Rookery Farm egg separated
3 tbsp breadcrumbs
50g caster sugar
1. Preheat oven 170C Gas mark 5.
2. Scatter the diced rhubarb onto a baking tray. Sprinkle with 1 tbsp of sugar and grated ginger. Bake in the oven for 20 minutes until soft. Remove from the oven. Cool.
3. Put the small match sticks of rhubarb on to a baking tray, drizzle with orange juice, bake in the oven for 2 -3 minutes. Remove and leave to cool.
4. Lightly grease 2 ramekin dishes with butter. Heat the milk, butter, remaining sugar and lemon zest in a saucepan. Stir until sugar is dissolved. Remove saucepan from the heat.
5. Whisk the egg yolk in a bowl, pour over the warm milk. Divide the breadcrumbs between the two ramekins, pour in the custard and leave to stand for 10 minutes.
6. Place the dishes into a roasting tin, filled half way with hot water. Bake for 20 minutes until set. Remove from the oven and cool Reduce oven temperature to 140C Gas mark 2.
7. Spread some of the cooked rhubarb over the set custard, top with meringue and bake until golden brown. When cool, sprinkle with icing sugar.
8. Spread some of the cooked rhubarb on top of the custard. Pipe or spoon the meringue on top. Return to the oven for 15 mins until the meringue is crisp.
9. Serve with the roasted rhubarb matchsticks. Jasmine also made some zesty orange shortbread to serve with her dessert.
We’d love to keep you updated with our latest news