Rhubarb and orange Eton mess

A fresh and fruity take on the classic Eton mess; homemade meringues make it extra special.

Serves: 4

Preparation time: 10 minutes

Cooking time: 1 hour and 15 minutes

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You will need

1 orange, halved: 1 half juiced and zested, the other half peeled and cut into slices
2 tablespoons runny honey
250ml British double cream

Preheat the oven to 140°C, fan 120°C, gas mark 1 and line a baking sheet with baking paper.
Put the egg whites in a large, clean bowl. Beat together with a hand-held whisk for 4-5 minutes until soft peaks form. Add half the caster sugar and whisk until medium peaks form.
Add the remaining sugar and continue to whisk for 2 minutes until you have a smooth, glossy mixture and stiff peaks have formed. Carefully fold in half the ground ginger.
Spoon small rounds (about 2cm wide) of meringue onto the lined baking sheet, leaving space between to allow the meringues to spread slightly.
Bake for 1 hour, then remove and let cool on a wire rack. When cool, lightly crush into pieces.
Meanwhile, increase the oven temperature to 200°C, fan 180°C, gas mark 6.
Put the rhubarb, remaining ground ginger, the zest and juice of half the orange and the honey in a bowl and mix thoroughly. Spread out on a shallow baking tray and roast for 15 minutes until the rhubarb is tender. Allow to cool.
Pour the cream into a large bowl and beat with a hand-held electric whisk until just thickened. Fold in the crushed meringue and the cooled rhubarb.
Spoon into serving dishes and top with the orange slices.

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