Sweet Rhubarb Soup

1. 1

   Heat the grape juice (or apple juice) in a saucepan with the vanilla extract. Bring to a boil, then add the rhubarb and the sugar to taste. Simmer for 15-20 mins, until the rhubarb is tender. Set aside.

2. 2

   Meanwhile, whisk the egg white, the 1 tbsp of sugar and the salt. Beat until the sugar has dissolved and the mixture is shiny. Stir in the lemon juice and 1 tbsp of the pistachios.

3. 3

   Heat a large pan of water, but do not boil. Using two tablespoons (dipped in water) to help, scoop up 4 tbsp of the egg white mixture and drop into the nearly boiling water. Cover and cook for 5-6 mins. Remove with a slotted spoon and drain on kitchen paper.

4. 4

   Stir the cornstarch paste into the rhubarb soup. Simmer for 1-2 minutes. Divide between 4 bowls, top each with a meringue dumpling and decorate with the remaining pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.