• 500 g (1 lb 2 oz) rhubarb
• 1 orange, zest and juice
• 3 heaped tablespoons raw (demerara) sugar
• 20 g (¾ oz) fresh ginger
• 300 g (10½ oz) caster (superfine) sugar
• 300 g (10½ oz) eggwhites (approximately 10 eggs)
• 120 g (4¼ oz) cake flour, sifted
• 120 g (4¼ oz) almond meal, sifted
• 300 g (10½ oz) butter
• icing (confectioners’) sugar, to dust

Put the rhubarb, orange zest and juice, raw sugar and ginger in a bowl. Cover tightly with plastic wrap to seal and leave overnight in the refrigerator to marinate. Remove the rhubarb, discard the marinating liquid, dice the rhubarb into 2 cm (¾ inch) cubes and set aside.

Preheat the oven to 180°C (350°F/Gas 4), grease the madeleine moulds and set aside.

Make a beurre noisette by heating a frying pan over medium heat until hot, add the butter and cook, swirling constantly, until it turns a nut-brown colour. Mix the caster sugar and eggwhites in an electric mixer until soft peaks form. Add the sifted flour and almond meal a little at a time to prevent the mixture from clumping. Fold the beurre noisette gently through the madeleine mixture. Transfer the mixture to a piping (icing) bag and place in the refrigerator until firm (about 2 hours before use). Pipe the madeleine mixture into the moulds until they are three-quarters full. Gently place a piece of marinated rhubarb in the centre of each madeleine and bake in the oven for 10–12 minutes or until they are golden brown and spring back lightly to the touch. Turn out to cool on a wire rack. Dust with icing sugar before serving.