Dessert Recipes - Rhubarb and Orange Mallow Recipe

Ingredients

• 1 orange

• 750 g/1 lb forced rhubarb, cut into short lengths

• 300 ml/1 1/4 cups water

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 2 eggs, separated

• 100 g/4 oz marshmallows

• 10 ml/2 tsp powdered gelatin

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Method:

1. Thinly pare the rind from half the orange, cut into thin strips and boil in water for 3 minutes. Drain, rinse with cold water and drain again.

2. Finely grate the remaining rind and squeeze the juice from the orange. Put the rhubarb in a pan with the water and sugar.

3. Bring to the boil, reduce the heat and simmer gently for about 6 minutes or until the rhubarb is tender. Drain, reserving the juice.

4. Turn the rhubarb into a glass serving dish. Put the egg yolks, marshmallows, grated rind and 30 ml/2 tbsp of the orange juice in a saucepan and whisk over a low heat until the marshmallows have melted.

5. Remove from the heat and stir in 150 ml/2/3 cup of the rhubarb juice. Put the remaining rhubarb juice in a small bowl.

6. Sprinkle the gelatin over and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatin has completely dissolved.

7. Stir into the mallow mixture. Whisk the egg whites until stiff and fold into the mallow mixture with a metal spoon.

8. Spoon over the rhubarb and chill until set. Sprinkle the orange strips over and serve very cold.