Rhubarb Foam recipe
information
65 Calories per serving
ingredients
8 oz (240 g) young pink rhubarb
1 medium orange artificial sweetener
2 teaspoons gelatine
2 oz (60 g) quark cheese
1 egg white
pinch of cream of tartar
1 medium orange artificial sweetener
2 teaspoons gelatine
2 oz (60 g) quark cheese
1 egg white
pinch of cream of tartar
method
1. Cut the rhubarb into 1 inch (2.5 cm) lengths and place in a saucepan.
2. Squeeze the juice from the orange, add half to the rhubarb and pour the remainder into a cup.
3. Gently heat the rhubarb and orange; simmer for 8 - 10 minutes. Sweeten to taste with the artificial sweetener and leave to cool.
4. Sprinkle the gelatine into the orange juice in the cup and stir well. Place the cup in a saucepan of simmering water and leave until the gelatine has completely dissolved.
5. Spoon the cheese into a blender or food processor, add the rhubarb and process until smooth. Pour into a bowl, stir in the dissolved gelatine and leave until beginning to set.
6. Whisk the egg white and cream of tartar until peaking and fold into the setting rhubarb mixture. Spoon into two serving dishes and refrigerate until completely set.
2. Squeeze the juice from the orange, add half to the rhubarb and pour the remainder into a cup.
3. Gently heat the rhubarb and orange; simmer for 8 - 10 minutes. Sweeten to taste with the artificial sweetener and leave to cool.
4. Sprinkle the gelatine into the orange juice in the cup and stir well. Place the cup in a saucepan of simmering water and leave until the gelatine has completely dissolved.
5. Spoon the cheese into a blender or food processor, add the rhubarb and process until smooth. Pour into a bowl, stir in the dissolved gelatine and leave until beginning to set.
6. Whisk the egg white and cream of tartar until peaking and fold into the setting rhubarb mixture. Spoon into two serving dishes and refrigerate until completely set.
serving amount
serves 2
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