Ingredients
Method
1.Make white chocolate cream, stir cream and chocolate in small heatproof bowl over small saucepan of simmering water until smooth. Refrigerate about 30 minutes or until spreadable. Beat chocolate mixture with electric mixer until firm peaks form.
2.Combine rhubarb, sugar, rind and juice in small saucepan, bring to the boil. Reduce heat, simmer, uncovered, stirring occasionally, about 5 minutes or until rhubarb softens. Cool, stir in ginger.
3.Divide rhubarb mixture among six 2/3 cup (160ml) glasses, top with combined biscuits and extra juice, then white chocolate cream and orange segments.
You will need about four large stems of rhubarb for this recipe.
Note
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