#Slide1 #Slide2 #Slide3 #Slide4 #Slide5
20 December 2012,01:38 by

Posted in

Rate this Article:

 Print Hits: 1,555


Serves :

Preparation Time :
40 minutes

Preparation Method :

  • Melt the butter in a saucepan, then mix in the biscuit crumbs.
  • Press the mixture over the base and sides of a 20.5 cm (8 inch) fluted flan dish or tin.
  • Chill in the refrigerator while preparing the filling.
  • Put the rhubarb in a saucepan with water. Cover and simmer gently until the fruit is soft and pulpy.
  • Stir occasionally to prevent the rhubarb sticking to the pan. Wok the rhubarb to a puree in a blender or  food processor.
  • Put the orange rind and juice into a heavy-based saucepan. Add the egg yolks, caster sugar, corn flour and ginger.
  • Heat gently, stirring constantly, until thick. Stir into the rhubarb puree.
  • Whisk the egg whites until stiff. Fold into the rhubarb custard, then spoon the mixture into the biscuit crust.
  • Refrigerate for at least 4 hours or overnight. Decorate with orange slices just before serving.


  • 75 grams butter
  • 150 grams digestive biscuits, crushed
  • 450 grams fresh rhubarb, trimmed and cut into 2.5 cm (1 inch) lengths
  • Finely grated rind and juice of 1 large orange
  • 1 eggs, separated
  • 50 grams castor sugar
  • 30 ml cornflour
  • 2.5 ml  ground ginger
  • Orange slices, to decorate

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA