Ingredients

• 2-3 stalks rhubarb trimmed and chopped
• 2 pieces stem ginger finely chopped
• 1/2 Oz (12.5g) Caster Sugar

(Sweet Pudding Batter)

• 2 Eggs
• 1 Oz (25g) Caster Sugar
• 4 Ozs (110g) Self Raising Flour
• 1/4 pint (125ml) milk

(To coat ramekin dishes)

• 1/2 Oz (12.5g) Butter
• 1/2 Oz (12.5g) Caster Sugar

Method

Wash well then trim and cut into 1" size pieces. Place in a bowl and mix together with the chopped stem ginger and caster sugar. Leave to marinate for 5 minutes then poach in a pot.

Prepare the ramekin dishes.

Brush with a little softened melted butter then lightly sprinkle with a little caster sugar. Shake off any excess sugar.

The Rhubarb Pudding.

Beat together the eggs and sugar in a bowl until light and fluffy. Sieve in the self-raising flour then slowly mix in the milk and mix to form a smooth batter.

Half fill the ramekin dishes with a little of the batter and cook in the oven- 180 degrees Celsius/350 degrees F/Gas no. 4 for 15 minutes.

Remove from oven and spoon the organic rhubarb over the batter. Pour over the remainder of the batter and spoon a little of the rhubarb over the top. Return to the oven and bake for a further 15 minutes. When cooked firm turn out on to a plate and serve with either a fruit coulis made by gently poaching a little rhubarb in 4 dsp water and 1oz caster sugar until soft. Then either puree or blend before serving with the pudding.

NB A little rose hip or strawberry syrup can also be added to the rhubarb coulis.

Tip

Alternatively this rhubarb can be topped with a simple oaten crumble made by mixing together 110g Oatmeal, 25g flaxseed, 25g softened butter, 25g soft brown sugar and a hint of cinnamon powder. Mix until crumbly then use to top the gently poached rhubarb and bake at 200 degrees C/Gas Mark 4 for 15-17 minutes. Serve hot.