Instructions: Clean and cut the rhubarb into 25mm pieces. Finely chop the ginger if using.

Place the rhubarb in a large saucepan with 25g caster sugar the chopped stem ginger if using and the orange rind.

Cover and cook gently on the simmering plate for 2 to 3 minutes adding a little orange juice if necessary.

Add the raspberries.

Spoon the mixture into four 150m ramekin or ovenproof tea cups.

Whisk the egg white and remaining sugar together until foamy.

Place the bowl over a saucepan of simmering water and continue to whisk for 5 minutes or until stiff and shiny.

Place a spoonful of meringue mixture on top of each ramekin.

Bake in the simmering oven for 15 to 20 minutes until firm when touched with a wet finger.

Then place briefly on the grid shelf on the floor of the roasting oven until pale gold.

Bake on the grid shelf on the floor of the bakingoven for 5 to 10 minutes until golden.

Rhubarb has a delicate flavour which marries well with ginger but you could use a pinch of cinnamon as an alternative. These puddings are low in calories but if you use lowcalorie sweetener to replace the sugar when cooking the rhubarb it mil reduce the calories to just 65 cals per serving.

Serves 4

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