Rhubarb and ginger parfait

Ingredients:

200g fresh rhubarb
A dessert spoon of grated fresh ginger
100g caster sugar
4 egg whites whisked to peaks
zest of a lime
2 tbs water

Method:

1. Chop up the rhubarb and put it into a saucepan along with the sugar, ginger and water.

2. Cook on a gentle simmer with the lid on until the rhubarb is nice and tender – approximately 15 minutes.

3. Strain through a sieve then transfer to a mixing bowl and allow to cool.

4. Slowly fold in the egg whites – the mixture should resemble soft, whipped cream.

5. Line a terrine dish or a long loaf tin with cling film. Pour the mixture in and then place in the freezer and then stir every hour for about four hours. Alternatively, you can put it into a ice cream maker and let it run for about twenty minutes, finish off by putting into the terrine dish or load tin and freezing for an hour. The end result should not be frozen solid – but very cold and firm. Serve in slices.