"Made this on the weekend! Really good and everyone with rhubarb seems to have so much of it at the moment. It really is “self saucing”  A bit fiddle but worth it if you like rhubarb and pudding!" - Ali Leonard.

• 75 gms of butter plus a bit extra for greasing 
• 800gms of rhubarb cut into 2cm pieces 
• Juices and grated zest of 2 oranges 
• 220 gms of castor sugar 
• 3 eggs, separated 
• 75gms of self raising flour 
• 200 ml of milk 

1. Turn oven to 180c and lightly grease a 2 litre dish.
2. Put rhubarb in solid pan with the orange juice and 3 Tbsp of the sugar. 
3. Simmer slowly till cooked but holds some shape and has created a lot of juice. Put sieve over a bowl and drain the rhubarb and juice.
4. Beat the butter, sugar and zest. Add egg yolks one at a time. Beating after each.
5. Mix in flour, 150 ml of the rhubarb juices and the milk, alternating. 
6. Whisk egg white to soft peaks and fold into the pudding batter. 
7. Put the rhubarb in the prepared dish and spoon the batter on top.
8. Bake about 30 mins till golden and firm. Allow to settle for about 10 mins and serve with ice cream or whipped cream or what ever you fancy