Per serving (227g) Calories 378, Fat 2.5g, Saturates 0.5g, Carbohydrate 84g, Sugars 65g,
Fibre 2g, Protein 5.4g, Salt 0.47g
To poach the rhubarb, add the sugar, water and ginger to a pan and bring to the boil. Once boiling rapidly, add the rhubarb and remove from the heat instantly. Leave the rhubarb in the syrup until the mixture has cooled.
Preheat the oven to 180°C/355°F/Gas 4. For the base, bring the milk, sugar, ground ginger and fresh ginger to the boil. Whisk in the custard powder mixture until thick.
Place the bread slices into a food processor and blitz, to make breadcrumbs. Mix the custard with the breadcrumbs and put in an oven-proof dish to bake for 40 minutes or until set.
Once the custard base is baked, cover it with the poached rhubarb. Then, for the meringue, whisk the aquafaba and cream of tartar to stiff peaks. Whilst still whisking, slowly add the sugar, until the mixture is thick and glossy.
Turn the oven up to 200°C/400°F/Gas 6. Pipe the meringue onto the poached rhubarb and place in the oven for 10 minutes, until the meringue starts to brown. Allow to cool slightly before serving.