200 g rhubarb (about 3 fat stalks)
220 g caster sugar
2 tbsp orange juice
2 large eggwhites
400 ml whipping cream
75 g amaretti biscuits
- Lightly grease and line the base and sides of a 5 cup (1.25 litre) loaf tin with cling film.
- Discard the flat brown bottom part of each rhubarb stalk, then cut into 5cm lengths. Place rhubarb into a large saucepan with 40g of sugar and toss to coat. Add orange juice, cover with a lid and cook gently for 8–10 minutes or until just soft. Cool slightly, then transfer to a food processor and puree.
- Place eggwhites and a pinch of salt in a bowl then, using an electric whisk, whisk until stiff peaks form. Place the remaining sugar in a saucepan with 90ml cold water and slowly bring to the boil to dissolve, then increase heat and boil hard for 3 minutes.
- With whisk on full speed, add sugar syrup to eggwhites. Whisk on high until cool.
- Place cream in a separate bowl and whisk until it just holds its shape. Using a metal spoon, fold cream gently into meringue mixture, then divide mixture between 2 bowls.
- Place biscuits in a plastic bag and crush into fine crumbs with a rolling pin or the back of a spoon. Set aside 2 tablespoons of the crushed biscuits for decoration, then fold remainder into one half of the mixture and rhubarb into the other half. Pour half of the amaretti mix into the loaf tin and smooth the top. Freeze for 45 minutes.
- Next, pour all of the rhubarb mixture on top and freeze for 45 minutes. Pour over remaining amaretti mix and freeze for 6 hours or until completely frozen.
- To remove, slide a knife between the tin and the cling wrap then hold a serving plate over loaf tin and invert. Remove cling wrap. Smooth sides with a hot knife, if desired, and decorate with remaining amaretti biscuits. Cut into slices to serve.