Rhubarb Meringue
Phase 2 | Serves 2
Prep Time: 10 minutes | Total Time: 30 minutes
INGREDIENTS
3 cups chopped rhubarb
1/2 cup + 2 tablespoons cup birch xylitol
1/2 teaspoon ground cinnamon
3 tablespoons arrowroot powder
1 teaspoon vanilla extract
3 large egg white or 1/2 cup liquid egg white
2 tablespoons chopped lemon zest
DIRECTIONS
- Preheat the oven to 350˚F.
- 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.
- In a clean glass mixing bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 xylitol and continue whisking until stiff peak.
- 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.
Phase 2 | Serves 2
Prep Time: 10 minutes | Total Time: 30 minutes
INGREDIENTS
3 cups chopped rhubarb
1/2 cup + 2 tablespoons cup birch xylitol
1/2 teaspoon ground cinnamon
3 tablespoons arrowroot powder
1 teaspoon vanilla extract
3 large egg white or 1/2 cup liquid egg white
2 tablespoons chopped lemon zest
DIRECTIONS
- Preheat the oven to 350˚F.
- 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.
- In a clean glass mixing bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 xylitol and continue whisking until stiff peak.
- 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.
