Rhubarb Puff

1. 1

   In a small saucepan, combine the rhubarb, 1/4 cup sugar and 3 tablespoons water. Cook over medium heat for 10-12 minutes or until rhubarb is crisp-tender, stirring occasionally. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.

2. 2

   In a bowl, combine egg yolk and sour cream until smooth. In a small bowl, beat egg whites until foamy. Add the remaining sugar; beat until stiff peaks form. Fold into the egg yolks mixture.

3. 3

   Pour half into a greased 6-in. ovenproof skillet. Spoon rhubarb mixture on top; spread with the remaining egg mixture, sealing edges to sides of skillet. Bake at 350u00b0 for 18-20 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.