- 600g/1lb 5oz rhubarb, cut into small chunks
- 3 tbsp ready-made elderflower cordial
- 50g/2oz caster sugar, plus extra to sweeten if necessary
- 150ml/5fl oz double cream
- 150ml/5fl oz ready-made custard
- 2 free-range egg whites, whipped to form soft peaks
- 4 passion fruits, seeds scooped out, skins discarded
- Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten.
- Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar.
- Spoon a little of the rhubarb into the bottom of four serving glasses.
- Set aside four tablespoons of rhubarb and fold the rest into the cream mixture.
- Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses.
- Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture.
- Finish each glass with a spoonful of rhubarb and the remaining passion fruit.
- Chill for at least half an hour before serving in the glasses.