Serves 8

12 Small Crispy Ginger Biscuits

2 Tbsp Unsalted Butter

200 Grams Fresh Rhubarb - Cleaned and Cut into 1 Inch Pieces

200 Grams Fresh Strawberries - Cleaned, Hulled and Cut into quarters

100 Grams White Sugar

3 Large Eggs, Separated

400mL Heavy Cream

3-4 Pieces of Candied/Syrup Ginger - Cut into Small Pieces

Line a loaf pan with cling film leaving some overhang and place in the freezer to chill.

In a food processor grind together the ginger biscuits with the butter. Press the wet sandy mixture into the cold loaf tin and return to the freezer to continue chilling.

In a pot over medium heat cook the rhubarb and strawberries together with half of the sugar. Cook for 15-20 minutes. Set aside to completely cool (ideally overnight in the fridge).

In a bowl whisk together the remaining sugar with the egg yolks until pale yellow and creamy.

In the bowl of an electric stand mixer add your heavy cream and use the whisk attachment to whip to soft peaks. Transfer to a clean bowl and wash and dry the mixer bowl.

Add the egg whites to the mixer bowl and whip to firm peaks. Gently fold the whipped cream and the beaten whites into the egg yolk/sugar mixture until just combined.

Using a spoon, gently swirl half of the cold fruit mixture and the chopped ginger into the cream mixture - leave the remaining half of the fruit to the side for sauce.

Remove the loaf tin from the freezer and tip the cream mixture in. Spread the top smooth, cover with the cling film overhang and return to the freezer for 4-6 hours or overnight.

Lift from the tin, remove the cling film and slice. Serve cold with the extra fruit as a sauce.