Phase 2 | Serves 6
Prep time: 20 minutes | Total time: 20 minutes, plus chilling time
- 4 cups 1/2-inch pieces fresh rhubarb
- 1 cup xylitol *
- 2 tablespoons lemon juice
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 large fresh egg whites
- 1/8 teaspoon cream of tartar
- Combine the rhubarb, xylitol, lemon juice, and cinnamon in a heavy large saucepan.
- Stir over medium heat until the xylitol dissolves.
- Reduce the heat to medium-low, cover, and simmer until the rhubarb is tender, occasionally stirring about 7 minutes.
- Stir in the vanilla.
- Cool the rhubarb mixture at least to room temperature.
- With an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form.
- Stir 1/4 of the egg white into the cooled rhubarb mixture, and then gently fold in the remaining egg whites.
- Spoon into individual serving dishes and chill before serving.
* NOTE: Because xylitol is an alcohol sugar, it’s broken down in your lower GI, so too much can cause intestinal discomfort in some people. We recommend trying just a tiny smidgen here and there—a quarter-teaspoon to start and see how you react.