Rhubarb soup with snow dumplings

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 3
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 700 g Rhubarb
  • 750 ml white grape juice
  • 1 package Vanillin sugar
  • 1 Protein (size M)
  • 1 TABLESPOON Sugar
  • 1 pinch Salt
  • 7-10 Tbsp a few drops of lemon juice
  • 2 TABLESPOONS crushed pistachio kernels
  • 1-2 TABLESPOONS Cornstarch

Directions

  1. 1

    Wash and clean the rhubarb and cut it into approx. 0.5 cm thick pieces. Boil up grape juice and vanilla sugar. Add rhubarb and simmer gently for about 5 minutes. Beat the egg white until stiff, adding sugar and salt.

  2. 2

    Beat until the mixture is shiny and the sugar has dissolved. Whip the lemon juice. Fold in 1 tablespoon of pistachios. Heat the water in a wide pot, do not let it boil. Using 2 tablespoons dipped in water, pierce 4 large dumplings from the meringue mass and slide into the boiling water.

  3. 3

    Put the lid on and let it simmer for 5-6 minutes in the reheat. Remove the dumplings with a skimmer and let them drain. Mix starch and water until smooth and stir into the boiling soup. Let simmer for 1-2 minutes and season with a little sugar if necessary.

  4. 4

    Arrange soup and snow dumplings and sprinkle with 1 tablespoon of pistachios.

Nutrition Facts

KCAL
230 kcal
CARBS
44 g
FATS
3 g
PROTEINS
3 g