• 2 large egg whites
• 125 g caster sugar

For the Rhubarb and Ginger fool:

• 175 g rhubarb, trimmed and cut into 1cm pieces
• 75 g caster sugar
• 1 teaspoon peeled and grated ginger root
• 125 ml whipping cream (double or regular), softly whipped

Preheat the oven to 160°C (325°F), Gas mark 3. Line a baking sheet with baking parchment.

Place the egg whites in a large, spotlessly clean bowl or in an electric food mixer and whisk in the mixer, or using a hand-held electric beater, until they form soft peaks. With the machine still running, gradually pour in the caster sugar and keep whisking for about 5 minutes or until the meringue mixture forms stiff glossy peaks.

Spoon 4 large blobs of meringue onto the baking street, spaced well apart. Using the back of your spoon, spread each blob into a round about 8cm (3in) in diameter, then use the spoon to make a well in the centre (in which the rhubarb fool will sit).

Place in the oven and bake for 10-15 minutes or until crisp on the outside but still marshmallowy in the middle. To check that they’re done, carefully lift one off the paper: if it comes away cleanly, it’s ready. Remove from the oven and place on a wire rack to cool. (Don’t worry if they crack a bit around the edges – it’s part of their charm.)

To make the rhubarb fool, place the rhubarb, sugar and ginger in a saucepan with 25m1 (ill or) water and cook, uncovered, on a medium heat for 4-5 minutes or until the rhubarb is stewed to a mush and the syrup is thick. Mow to cool, then fold into the whipped cream.

Place the meringues on a plate, spoon a lovely big dollop of fool over the top of each and serve.

Place rhubarb in a medium saucepan, add a small amount of water (about 1/2 inch). Add sugar and bring to a boil. Sower heat and simmer for 10 – 15 minutes, or until rhubarb is tender. Spoon into blender container and blend until mixture is smooth. Add cornstarch and a few drops of red food coloring, until desired color is reached. Return rhubarb sauce mixture to saucepan and bring to a boil. Reduce heat and simmer until thickened.

Serve over bread, pudding, cake, or ice cream.

• 2 1/4 cups all-purpose flour
• 1 tbsp. sugar
• 1/2 tbsp. salt
• 6 tbsp. cold butter
• 1/3 cup shortening
• 6 to 8 tbsp. ice water

Filling:

• 4 cups sliced strawberries
• 2 cups rhubarb, cut into 1/2-inch pieces
• 3/4 cup sugar
• 1/4 cup flour
• 1 tbsp. orange zest
• 1 tbsp. butter
• 1 egg

To make the pie crust, place the flour, sugar, salt, butter and shortening into the bowl of an electric mixer. Blend until the mixture resembles a coarse meal. Add the ice water, a tablespoon at a time. When the dough sticks together, remove it from the mixer. Divide it in half and pat each half into a pancake, wrap, and refrigerate for half an hour.

Preheat the oven to 400 degrees. Mix the strawberries and rhubarb with the sugar, flour and orange zest in a large bowl. On a lightly floured surface, roll out half of the pie dough to a 1/8-inch thickness. Fold it into quarters, set it in a 9-inch pie plate, then unfold. Snip the edges evenly, allowing a slight overhang. Add the filling and dot with butter.

Roll out the remaining dough and use a pastry wheel or knife to slice it into 3/4-inch wide strips. Weave the strips over the filling and flute the edges. Beat the egg in a small bowl, then brush the wash over the top of the pie. Bake for 45 minutes, or until the filling bubbles and the crust slightly browns. If the crust browns too quickly, lightly cover it with foil.

Preheat oven to 350 degrees. In a large bowl, combine brown sugar, eggs and vegetable oil. Stir in finely chopped rhubarb, apples and vanilla. In a separate bowl, sift together the baking powder, salt, and flour. Add the wet mixture to your flour mixture. Stir just until moistened. Stir in the finely chopped nuts. Pour into greased baking pan and bake at 350 degrees, for 50 – 60 minutes or until a toothpick comes clean. Remove bread from pan, cool on a wire or wooden rack and wrap for storage.

Wash rhubarb and spinach well. Place rhubarb in a large saucepan together with the sugar and add enough water to cover by 2.5 cm /1 inch. Bring to the boil over a high heat then cook, uncovered, for 2 minutes only. Remove from the heat and strain the cooking liquor through a sieve into a bowl, reserving the rhubarb. Return the liquid to the pan together with the vinegar, salt and pepper. Bring to the boil then continue to boil, uncovered, until the mixture is reduced to about 120 ml/4fl.oz. Meanwhile, divide the spinach leaves between 4 individual plates then arrange the rhubarb on top of the spinach. Once the liquid in the pan is reduced, remove the pan from the heat and whisk in the oil.

To serve – drizzle the warm dressing over the salads, sprinkle with a few pine nuts and serve immediately.