Instructions: Begin by washing the rhubarb and cutting it into 2.5cm lengths then place them in a saucepan with 1 tablespoon of water and stew gently for 5 8 minutes or until the rhubarb is tender.

Then puree it with 110g of the sugar either in a liquidiser or food processor.

Dissolve the gelatine in a small basin with 1 tablespoon of water place the basin in a small pan of barely simmering water and leave it to dissolve and become completely clear.

Now add the zest and juice of the 2 oranges and the 2 tablespoons of ginger wine to the gelatine.

Next whip the 3 whole eggs with the remaining 50g of sugar until they become thick and creamy then beat them together with the gelatine mixture. Gradually beat in the rhubarb puree followed by the chopped stem ginger and lastly fold in the lightly whipped cream.

Pour the mixture into a 1.25 litre souffle dish and freeze.

Take the dish out of the freezer and place in the fridge for 2 hours before serving.

Serve with either macaroons or sponge fingers.

Serves 4 people

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