- 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
- 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.
- 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.
- 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.
- 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.
- Remove the dish from the roasting tin. Serve the pudding warm or cold, dusted with icing sugar, and with the reserved rhubarb cooking juices.