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Rhubarb and Orange Flan
Yield: 4 servings

75 g butter
150 g digestive biscuits, crushed
450 g fresh rhubarb, cut into 2.5 cm lengths
3 tablespoons water
1 large orange, zest and juice
2 eggs, separated
50 g caster sugar
2 tablespoons cornflour
1/2 teaspoon ground ginger
orange slices, to decorate

Melt the butter in a saucepan, then mix in the biscuit crumbs.
Press the mixture over the base and sides of a 20 cm (8 inch) fluted
dish or tin.

Chill in the refrigerator while preparing the filling. Put the
rhubarb in a saucepan with the water. Cover and simmer gently
until the fruit is soft and pulpy. Stir occasionally. Work the
rhubarb into a puree. Put the orange zest and juice into a saucepan.
Add the egg yolks, caster sugar, cornflour and ginger. Heat gently,
stirring constantly, until thick. Stir into the rhubarb puree.
Whisk the egg whites until stiff.

Fold into the rhubarb custard, then spoon the mixture into the
biscuit crust. Refrigerate for at least 4 hours or overnight.
Decorate with orange slices just before serving.


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