ASDA part of the Wal-Mart family

• 400g pack Asda British trimmed rhubarb, cut into 2cm long pieces
• 50g caster sugar
• 3 large eggs, separated
• 75g icing sugar
• 284ml carton Asda double cream
• 2tbsp Cointreau
• orange flavoured chocolate sticks

1 Rinse the rhubarb under cold water and put in a pan with the caster sugar. Cover and cook over a low heat for 10 minutes, until tender, stirring occasionally.

2 Put the rhubarb in a bowl and leave until cold, then put in the fridge for at least 20 minutes.

3 Whisk egg whites until stiff peaks form. Add a quarter of the icing sugar and whisk until stiff again. Add the rest of the icing sugar, a quarter at a time, whisking until stiff between each addition.

4 Whisk the cream into soft peaks. Fold in the egg yolks, Cointreau and chilled rhubarb, then fold in the egg white and icing sugar mixture. Put in a freezer-proof plastic container and freeze for at least 3 hours.

5 Serve with chocolate sticks.