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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I don't measure things very much so these are just approximations. As long as you get the idea, you can change it according to what you like :) Ingredients:
100 g rhubarb |
2 tablespoons honey |
1 teaspoon ginger juice |
3 eggs, seperated |
100 g brown sugar |
3 ginger biscuits, crushed |
butter |
Directions:
1. 1. Put rhubarb in a pot with a bit of water and heat on low heat. stir in honey and ginger juice. After a little while, it will go all soft. If you're like me and like chunks so you know what you're eating, avoid stirring it too much. When its finished, let it cool.
2. 2. Put egg whites in a bowl and beat until they form stiff peaks (at stage wqhich I have never achieved. In another bowl, mix yolks with brown sugar and one tablespoon of rhubarb mix. Mix in a quarter of the whites to loosen it up then fold all of the whites inches.
3. 3. Get four ramekins and butter liberally. Sprinkle with cookie crumbs until coated. Seperate rhubarb into each then spoon whites on top.
4. 4. Put into a medium hot oven for around 10 minutes or until golden.
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