500 g/1 lb rhubarb
75 ml/3 fl oz red grape juice
1 tablespoon custard powder
2 egg whites
120 g/4 oz icing sugar
1/2 teaspoon cornflour
1/2 teaspoon vinegar
Preparation. Preheat the oven to 175 °C/375 °F. Wash the rhubarb stalks and cut into small chunks.
• In a large saucepan bring the rhubarb and grape juice to the boil. Cook for a further 5-6 minutes until tender. The liquid should have evaporated.
• Remove the pan from the heat and stir in the custard powder and add sugar to taste. Transfer the rhubarb to a shallow baking dish.
• In a clean bowl (remove any trace of grease with lemon juice), beat the egg whites until stiff. Add some of the icing sugar, cornflour and vinegar and beat until a firm sticky mass, gradually adding the remaining sugar. Continue beating until the mixture has a nice gloss to it.
Cooking. Spread the peaks of egg white over the rhubarb and bake in an oven for 20-30 minutes until the egg white is set and crisp. Serve immediately.
• Delicious with fresh chilled custard sauce.
Contains per serving: 820 kJ/193 kcal.
3 g protein, 0 g fat, 45 g carbohydrate
Add 250 g/8 oz of washed strawberries and a dash of strawberry liqueur to the rhubarb compote.