I’ve been in a good mood all weekend, grooving about the house…singing out some soul…smiling at strangers….and I think this pudding is the main culprit. Honestly, this baby is like eating pure sunshine. The tang of the rhubarb, against the burst of vibrant passion fruit in a light, airy sponge…it cannot help but put a smile on your face. It can be eaten hot or cold: warm is great when there’s still this march chill in the air, but it’s very refreshing at the end to a meal when it is nicely chilled. Either way you are on to a winner. I also love getting a good burst of colour in preparing this pud, bright pinks and reds, golden yellows and orange.
Preparation wise, it’s a tad fiddly, what with getting the juice out of the passion fruit and neatly folding in some egg whites to keep the topping feather-light. But one bite ends any resentment towards that instantly.
It’s also very easy to make as a lactose free pudding if you can get your hands on some lacto-free cream and milk – no flavour is lost at all. Recipe after the jump.
Rhubarb and Passion Fruit Pudding
Recipe Source: Delicious Magazine
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.