Rhubarb Fluff
This Rhubarb Fluff recipe transforms tart rhubarb into a delightfully creamy and low-calorie dessert that’s perfect for busy families and meal prep.
Ingredients
For the rhubarb mixture
- 2 cups Chopped rhubarb Provides a tart, refreshing flavor.
- 1 cup Sugar Balances the tartness and adds sweetness.
- 1 tablespoon Cornstarch Thickens the mixture for the perfect consistency.
- 1/4 teaspoon Salt Enhances the overall flavor profile.
- 1 cup Water Crucial for cooking the rhubarb to the right tenderness.
For the meringue
- 2 whites Egg whites Creates the meringue’s fluffy texture.
- 1/2 teaspoon Cream of tartar Stabilizes the egg whites for perfect meringue.
- 1/2 cup Sugar (for meringue) Sweetens the meringue, adding delightful contrast.
- 1 teaspoon Vanilla extract Adds a delicious aromatic hint.
Instructions
Preparation
- Wash and chop 2 cups of rhubarb into small pieces.
- In a medium saucepan, combine rhubarb with 1 cup of sugar, 1 tablespoon of cornstarch, 1/4 teaspoon of salt, and 1 cup of water.
- Stir well to combine, ensuring the rhubarb is evenly coated.
- Let the mixture sit for about 10 minutes to allow the sugar to draw out the rhubarb’s juices.
Cooking and Assembly
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently.
- Once boiling, reduce heat to low and simmer for 5-7 minutes until the rhubarb is tender.
- Remove from heat and let it cool slightly.
- In a separate bowl, whip 2 egg whites with 1/2 teaspoon of cream of tartar until soft peaks form.
- Gradually add 1/2 cup of sugar, continuing to whip until stiff peaks form and meringue is glossy.
- Fold the cooled rhubarb mixture into the meringue gently to maintain its fluffy texture.
Serving
- Transfer the Rhubarb Fluff into a serving dish or individual bowls.
- Refrigerate for at least 1 hour to set and chill the dessert.
- Garnish with a sprinkle of cinnamon or a dollop of yogurt before serving.
Notes
For a thicker consistency, add more cornstarch when cooking. Use fresh rhubarb for best flavor, and store leftovers in an airtight container in the fridge for up to 3 days.