Try this light but moorish Rhubarb and orange Eton mess, for pudding on Easter Sunday.
2 large British free-range eggs by Sainsbury’s, separated, whites only
110g Fairtrade caster sugar by Sainsbury’s
1 tsp Fairtrade ground ginger by Sainsbury’s
400g rhubarb, washed, trimmed and cut into 5cm lengths
1 orange, halved: 1 half juiced and zested, the other half peeled and cut into slices
2 tbsp runny honey
250ml British double cream by Sainsbury’s
1. Preheat oven to 140°C, fan 120°C, gas 1 and line a baking sheet with baking paper. Put egg whites in a bowl and beat with electric whisk for 4-5 minutes until soft peaks form.Add half caster sugar and whisk until medium peaks form. Add remaining sugar and whisk for 2 minutes until smooth, glossy and stiff peaks form.Fold in half ground ginger.
2. Spoon small rounds (about 2cm wide) of meringue onto lined baking sheet, leaving space between. Bake for 1 hour, then cool on wire rack. When cool, lightly crush.
3. Increase oven temperature to 200°C, fan 180°C, gas 6. Mix rhubarb, ground ginger, zest and juice of half the orange and honey in bowl. Spread on shallow baking tray and roast for 15 minutes until rhubarb is tender. Allow to cool. Pour in cream and whisk until thickened.Fold in meringue and cooled rhubarb. Spoon into dishes. and top with the orange slices.