750g rhubarb juice
11g agar agar
250g grapefruit juice
Heat the rhubarb juice and sugar up to simmer.
In a separate pan heat up the grapefruit juice, add agar agar and stir until dissolved.
Remove from the heat and add the grapefruit juice.
Mix together then pour into a lined tray and set in the fridge for 12 hours, until it becomes a jelly.
Remove from mould, place into a blender and blitz until smooth, then pass through a fine sieve.
Ginger creme patisserie
6 egg yolks
100g caster sugar
10g grated fresh ginger
Bring the milk and ginger to a simmer and allow to infuse for 10 minutes.
Beat the eggs and sugar together until it has doubled in volume and has gone pale.
Pour milk through a fine sieve to remove the grated ginger. Pour a third of the milk into the eggs and stir, making sure to bring in the sides.
Pour the eggs and milk into the remaining milk and return to a low heat and continue to stir, making sure not to catch the pan.
Allow to thicken. It should coat the back of a spoon. Cover with cling film and allow to cool.
Use a mandolin to slice the rhubarb as finely as possible. Bring the water and sugar to around 89°C, add the rhubarb and warm
until it has become almost translucent.
Add rhubarb to a lined baking tray and place in a dry oven at 50°C for 24 hours.
200g egg white
1tsp lemon juice
Beat the egg whites in a mixer until it has stiff peaks. Add lemon juice as this will stop the over-beating of the whites.
Bring the sugar and water to 121°C, keeping the egg whites mixing on a low speed.
Add the sugar syrup slowly and in stages.
Add to the piping bag when it is glossy and incorporated.
500g chopped rhubarb
50g red port wine
1 vanilla pod
Add all ingredients to a pan and reduce.
Remove rhubarb from liquid and reduce liquid to a syrup consistency.
Mix in rhubarb and leave to cool in a tub.
Ginger tart cases
420g plain flour
Pinch of salt
250g unsalted butter
2 egg yolks
1 tbsp ice water
15g grated stem ginger
Mix flour and salt in a large bowl.
Add the cubed butter and ginger.
Use a pastry blender to break in the butter until the mixture has a crumbly, pebble-like texture – about the size of peas.
Mix the egg with two tablespoons of the water.
Make a well in the centre of the dry ingredients and add the beaten egg mixture, mixing with a fork until the dough holds together.
If it’s not coming together easily, add the additional tablespoon of ice water.
Place the compote into a tart case, pipe the meringue and bake for 20 minutes, or until the meringue is golden-brown.
Decorate with the gel, crisps and creme patisserie.