A delicious and interesting way to serve rhubarb, Rhubarb Pudding makes a satisfying dessert for a family dinner.
2 oz. sugar
3 oz. dry breadcrumbs
2 eggs, separated
4 oz. castor sugar
Using the teaspoon of butter, grease a 2-pint baking dish and set aside.
Using the back of a wooden spoon, rub the rhubarb through a fine wire strainer into a medium-sized mixing bowl. Stir in the sugar and breadcrumbs. Set aside.
Preheat the oven to fairly hot 375 F (Gas Mark 5, 190 C).
In a small mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are pale yellow in colour. Stir the egg yolks and the remaining melted butter into the rhubarb mixture. Pour the mixture into the prepared baking dish and place the dish in the oven. Bake for 30 minutes. Remove the pudding from the oven and set aside for 20 minutes to cool slightly.
Reduce the oven temperature to moderate 350’F (Gas Mark 4, 180 C).
Meanwhile, in a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Beat in one-quarter of the castor sugar and continue beating until the meringue forms stiff, glossy peaks.
Using a large metal spoon, fold in the remaining castor sugar.
Pile the meringue on top of the rhubarb mixture, making swirling shapes with a palette knife or spatula.
Return the baking dish to the oven and bake for 20 to 25 minutes or until the meringue has set and is golden brown. Remove the dish from the oven and serve immediately.