Rhubarb Tansy -

 
















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Rhubarb Tansy

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Ingredients

450g/1lb rhubarb, trimmed and cut into 2.5cm/1 inch lengths
Pinch of ground ginger
60ml/4 tablespoons water
2 eggs, separated
Juice and zest of 1 lemon
90g/3oz/ ⅓ cup sugar
140ml/ pint/1 cups double/heavy cream
10ml/2 teaspoons chopped tansy*

Details

Serves: 4


Method

Put the rhubarb in a large bowl with the ginger and water. Cover and cook on HIGH for 10-12 minutes, stirring twice, until the rhubarb is mushy. Stir in the egg yolk, tansy, lemon juice and zest. Puree in a food processor or blender. Whisk the egg-whites to soft peaks, then whisk in the sugar, half at a time.


Whip the cream to soft peaks and fold into the rhubarb mixture; fold in the egg whites and spoon the mixture into glasses. Chill thoroughly before serving with crisp biscuits/ cookies. 

*Tansy (Tanacetum vulgare) is a perennial, herbaceous flowering plant of the aster family that is native to temperate Europe and Asia. It has been introduced to other parts of the world and, in some areas, has become invasive. It is also known as Common Tansy, Bitter Buttons, Cow Bitter, Mugwort or Golden Buttons.

Preparation time: 10 minutes
Microwave cooking time: 10-12 minutes

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