“Rhubarb, rhubarb, rhubarb! Its lovely, and one thing I grow well over winter, hence why I use it a lot in my recipes. This rich and creamy pudding is just as delicious as the berry version, and with only three ingredients, what's not to like. But I do like to add a few sprigs of sweet cicely sprinkled on top, to give it a lovely aniseed flavour. Try serving it in a big bowl in the centre of your table. There will be oohs and aahs all round when you set it down.”

Serves 4

INGREDIENTS

300g of garden rhubarb, cut into 1-inch cubes

500ml double cream, semi-whipped to ribbon stage

2 egg whites

6 tablespoons caster sugar

A few sprigs of sweet cicely

METHOD

Heat oven to 100°C

To make the meringue, whisk the egg whites in a clean bowl or mixer until almost stiff then slowly whisk in 2 tablespoons of sugar. Spoon this mixture onto parchment paper and cook for 4 to 5 hours in the oven. Once cool, lightly break into pieces.

In a thick-bottomed pot, add the rhubarb, the remaining 4 tablespoons of sugar, and a trickle of water. Cook on a low heat for 5 minutes, then increase the temperature to a moderate heat and cook until the rhubarb is soft (not mushy), retaining its shape. This will take about a further 10 minutes. Allow to cool, retaining any syrup from the fruit.

Before plating, mix the semi-whipped cream, the meringue (retain some for a topping) and the rhubarb in a chilled bowl. Then divide this mix between four serving bowls and top with the extra meringue, a few sprigs of sweet cicely and a drizzle of syrup from the rhubarb pot.