450 Gram, trimmed and chopped into rough lengths (Around 1 pound)
1⁄2 , grated rind (Around 1 pound)
2 Teaspoon, powdered
1. Put the rhubarb into a pan with the orange juice and rind, ginger and honey. Simmer gently until the fruit is quite soft.
2. Dissolve the gelatine in the water and add to the cooked rhubarb. Beat until smooth. Cool the rhubarb mixture until it is just on the point of setting.
3. Whisk the egg whites until stiff but not dry; fold lightly but thoroughly into the semi-set rhubarb mixture.
4. Spoon into tall stemmed glasses. Chill until set.