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Rhubarb Flan

Rhubarb Flan is built on Butter, Water, Caster Sugar, and Cornflour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 75 g
• 3 tbsp
• 50 g
• 2 tbsp

Method (preview)

1. 1

   Melt the butter in a saucepan, then mix in the biscuit crumbs.

2. 2

   Press the mixture over the base and sides of a 20 cm (8 inch) fluted dish or tin.

3. 3

   Chill in the refrigerator while preparing the filling.

4. 4

   Put the rhubarb in a saucepan with the water.

5. 5

   Cover and simmer gently until the fruit is soft and pulpy.

6. 6

   Stir occasionally.

7. 7

   Work the rhubarb into a puree.

8. 8

   Put the orange zest and juice into a saucepan.

9. 9

   Add the egg yolks, caster sugar, cornflour and ginger. Heat gently, stirring constantly, until thick. Stir into the rhubarb puree.

10. 10

    Whisk the egg whites until stiff.

11. 11

    Fold into the rhubarb custard, then spoon the mixture into the biscuit crust. Refrigerate for at least 4 hours or overnight.

12. 12

    Decorate with orange slices just before serving.