Summary

Ingredients

• 500 g rhubarb
• 375 ml water
• 125 g suar
• 1 pck. Custard powder (vanilla), for cooking
• 1 egg yolk
• 6 tablespoon water
• 1 egg white

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Instructions

1. Peel the rhubarb, cut into pieces and cook with 375 ml of water and the sugar until soft. Mix the vanilla pudding powder, egg yolk and 6 tablespoons of water, add to the soft-boiled rhubarb and bring to the boil briefly. Beat the egg whites until stiff and fold into the mixture.