A delicious sweet and sour dessert: Rhubarb meringue. The sour rhubarb is stewed in honey and grape juice so that it becomes deliciously sweet and sour. The foam is wonderfully light and sweet, with a caramelized top layer.
Add them to a pan and pour the juice, sugar, and honey in.
Cook for 10 minutes on low heat (the moisture is then almost completely evaporated).
Stir the custard solution through the rhubarb and scoop it into the quiche molds.
Beat the egg whites in a bowl until they are stiff.
Stir in the icing sugar spoon for spoon in there, while continuing to beat.
Finally, add the vinegar and turn off the mixer.
Divide the foam on the top of the rhubarb.
Put 10 minutes under the grill so that the foam nicely caramelizes.
By adding a bit of vinegar the egg whites will stiffen better (and you won't taste it).
In this recipe, you use confectioner's sugar in the foam. Would you use normal sugar you could get a crunchy foam.
By adding grape juice to stew the rhubarb, you need fewer sweeteners. And it adds a bit of a fruity flavor.
use a fat-free bowl and hooks when you beat the egg whites. Otherwise, it won't stiffen that well. You can easily obtain that by washing your bowl and whisk in hot water with some detergent and rinse it thoroughly afterward