Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g rhubarb
- 250 ml cold water
- some lemon (s) - zest, grated
- 100 g suar
- 1 packet custard powder, vanilla
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Rinse, clean and cut rhubarb into small pieces. Bring to the boil together with water, lemon zest and sugar.
- Mix the pudding powder and both egg yolks with 2 to 3 tablespoons of cold water. Bind the boiling rhubarb liquid with it and bring to the boil briefly.
- Beat the egg whites until stiff and fold them loosely under the rhubarb dish with a whisk. Then put in a glass bowl and let cool down.
- Cold, liquid whipped cream goes well with it.
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