Rhubarb Compote Souffle

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   1.

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   Put rhubarb in a pot with a bit of water and heat on low heat.

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   stir in honey and ginger juice.

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   After a little while, it will go all soft.

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   If you're like me and like chunks so you know what you're eating, avoid stirring it too much.

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   When its finished, let it cool.

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   2.

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   Put egg whites in a bowl and beat until they form stiff peaks (at stage wqhich I have never achieved.

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   In another bowl, mix yolks with brown sugar and one tablespoon of rhubarb mix.

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    Mix in a quarter of the whites to loosen it up then fold all of the whites inches.

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    3.

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    Get four ramekins and butter liberally.

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    Sprinkle with cookie crumbs until coated.

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    Seperate rhubarb into each then spoon whites on top.

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    4.

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    Put into a medium hot oven for around 10 minutes or until golden.

No additional tips available.