Prep Time: 10 minutes
Total Time: 30 minutes
3 cups chopped rhubarb
3/4 cup birch xylitol
1/2 teaspoon ground cinnamon
3 tablespoons arrowroot powder
1 teaspoon vanilla extract
6 large egg white or 1 cup liquid egg white
2 tablespoons chopped lemon zest
1. Preheat the oven to 350˚F.
2. In a saucepan set over medium heat, bring the rhubarb, 1/2 cup of xylitol, cinnamon, and 5 tablespoons of water to a boil and cook for about 10 minutes or until the rhubarb is tender. Reduce the heat to a simmer, add the arrowroot and vanilla and continue cooking, stirring often, until the sauce thickens.
3. In a clean glass, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 xylitol and continue whisking until stiff peak.
4. Spoon 1/2 cup of the rhubarb into each of three individual, oven-safe custard cups. Top each with equal amounts of the meringue and sprinkle with lemon zest. Bake for 10 minutes, or until the meringue is light golden brown.