Ingredients

• 600g/1lb 5oz rhubarb
• cut into small chunks
• 3 tbsp ready-made elderflower cordial
• 50g/2oz caster sugar
• plus extra to sweeten if necessary
• 150ml/5fl oz double cream
• 150ml/5fl oz ready-made custard
• 2 free-range egg whites
• whipped to form soft peaks
• 4 passion fruits
• seeds scooped out
• skins discarded

Directions

• Place the rhubarb and elderflower cordial into a pan
• cover with a lid and place over a low heat. Cook for 8-10 minutes
• until the rhubarb is tender
• then set aside from the heat to cool. Taste the rhubarb and
• if necessary
• add a little caster sugar to sweeten.
• Meanwhile
• whip the double cream in a large bowl. Add the custard
• egg whites and sugar.
• Spoon a little of the rhubarb into the bottom of four serving glasses.
• Set aside four tablespoons of rhubarb and fold the rest into the cream mixture.
• Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses.
• Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer
• then top with the remaining rhubarb cream mixture.
• Finish each glass with a spoonful of rhubarb and the remaining passion fruit.
• Chill for at least half an hour before serving in the glasses.