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PrintRHUBARB AND ORANGE FLAN
Serves :
4
Preparation Time :
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.
INGREDIENTS
- 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
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Posted Tuesday, February 7, 2023 at 8:08:16 PM