Preheat oven to 220°c. Cut the rhubarb into thumb-length chunks and then mix it with the brown sugar. Put the mixture in a lightly buttered ovenproof dish and cook for around thirty minutes until it has softened and is giving up its juices.

Put the rhubarb aside while you let the oven cool to 180°c. Beat the egg whites until stiff and as they reach the peaking stage, add the castor sugar in a couple of stages and ginger. Now spread this over the rhubarb and bake for twenty minutes until it has a golden tinge. Serve at once.