Ingredients

Steps

• Place rhubarb and cordial in a covered pan over low heat for 10 minutes.
• Cool the rhubarb and sweeten with sugar if required.
• Whip double cream in a large bowl and mix in custard, egg whites, and sugar.
• Spoon a small portion of rhubarb into four glasses.
• Reserve 60 ml of rhubarb and fold the rest into the cream mixture.
• Layer half of the cream mixture over the rhubarb in the glasses.
• Top with half the passion fruit seeds and the remaining cream mixture.
• Garnish with the reserved rhubarb and remaining passion fruit seeds.
• Chill for at least 30 minutes before serving.