RHUBARB AND GINGER SURPRISE

Preparation Method :

• Preheat the oven to Gas Mark 5 / electric oven 190^oC .
• Place the rhubarb, sugar and orange juice in a saucepan and bring to boil: then simmer very gently until soft but retains its shape.
• Strain the rhubarb and spoon it into a greased 1 litre soufflé dish. Sprinkle the ginger over the rhubarb.
• Cream the butter with half the sugar and then beat in the egg yolks, zest, remaining sugar and flour with orange juice.
• Whisk the egg whites until stiff, fold in a spoonful of egg white into the mixture to loosen it and then gently fold in the remaining whites.
• Spoon the sponge mixture over the rhubarb and bake in the oven in a roasting tin, half filled with hot water, for about 45 minutes or till the sponge is firm to the touch and golden brown,
• Serve with ice cream.