400g thin, pink rhubarb stalks
225g caster sugar
Butter, for greasing
7 ripe and wrinkly passion fruit
3 large, organic free-range eggs, separated
Finely grated zest of 1 lemon
75g self-raising flour
150ml semi-skimmed milk
150ml single cream
Large pinch of cream of tartar
Icing sugar, for dusting
1. Preheat the oven to 190°C/fan170°C/gas 5. Cut the rhubarb into 4cm lengths and place in a shallow baking dish with 75g caster sugar and 4 tablespoons water. Bake for 30 minutes, until just tender but not falling apart. Tip into a sieve over a bowl (to preserve the rhubarb’s shape) and cool. Reserve the juice.
2. Lower the oven temperature to 180°C/fan160°C/gas 4. Lightly butter a 2-litre shallow ovenproof dish and arrange the rhubarb over the base. Halve the passion fruit and scoop out the pulp into a sieve set over a bowl. Rub the pulp through with a wooden spoon, then discard the seeds.
3. Put the egg yolks and remaining caster sugar into a bowl and whisk together until thick and pale. Whisk in the lemon zest and passion fruit juice. Sift over the flour and a pinch of salt and mix in. Next, stir in the milk and cream until combined.
4. Whisk the egg whites and cream of tartar together in a large, clean bowl until they form soft peaks. Fold the egg whites gently into the passion fruit mixture. Pour the mixture over the rhubarb and place the dish in a large roasting tin. Pour boiling water into the roasting tin until it comes halfway up the sides of the dish, and bake in the oven for 40-45 minutes, until the centre of the pudding is firm to the touch.
5. Remove the dish from the roasting tin. Serve the pudding warm or cold, dusted with icing sugar, and with the reserved rhubarb cooking juices.