Rhubarb Gratin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g rhubarb
- 200 g raspberries, frozen
- 2 egg whites
- 4 tablespoon sugar
- 1 packet vanilla sugar
- 1 teaspoon lemon juice
- 1 pinch salt
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Defrost the raspberries first, then preheat the oven to 220 ° C.
- Clean and wash the rhubarb and cut into bite-sized pieces. Place in a saucepan with a little water, put a lid on and after boiling, steam the rhubarb for about 3 minutes. Pour off the water, drain the rhubarb on a sieve, then place in a bowl, sprinkle sugar over it and let it steep for a moment.
- Beat the egg white with a little salt, vanilla sugar and lemon juice until stiff.
- Butter a flat baking dish, mix rhubarb and raspberries and add. Put the egg whites on the spoon and bake everything on the middle rack in the oven for about 10 minutes until the egg whites get a nice tan.
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