Rhubarb dessert

Name: Rhubarb dessert
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 Organic Orange; 400 ml Milk; 50 g Butter; 275 Sugar; 150 g Breadcrumbs; 4 Eggs (size M); 400 g Rhubarb; 1 piece(s) (approx. 5 g) Ginger in syrup; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 Organic Orange
400 ml Milk
50 g Butter
275 Sugar
150 g Breadcrumbs
4 Eggs (size M)
400 g Rhubarb
1 piece(s) (approx. 5 g) Ginger in syrup
7-10 Tbsp Grease

Directions

1
Wash the orange, rub dry, peel off the skin of half the orange in zests. Slowly heat milk, butter, orange zests and 50 g sugar in a pot until the butter has melted. Add breadcrumbs, stir in and let cool down for about 10 minutes.
2
Separate eggs. Stir in egg yolks. Pour the custard mixture into a greased mould (approx. 1.2 litres capacity) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-45 minutes.
3
Remove and allow to cool briefly.
4
Clean and wash the rhubarb and cut it diagonally into pieces about 2.5 cm long. Chop ginger. Put rhubarb and ginger with 25 g sugar in a hot pan and let it caramelize. Pour the rhubarb over the pudding.
5
Beat the egg whites with the whisks of the hand mixer until stiff, add 200 g sugar and beat until the sugar is dissolved. Spread the meringue loosely on the pudding. Dessert in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
6
manufacturer) bake for another 15-20 minutes. Remove from oven and serve hot or let cool down.