Rhubarb And Apple Snow
|Pink rhubarb||1 Pound, trimmed and cut into 1 inch pieces|
|Cooking apples||1 Pound, peeled, cored and sliced|
|Granulated sugar||3 Ounce|
|Ground cinnamon||1 Teaspoon|
Put the rhubarb and apples in a heavy-based pan with the sugar, cinnamon and water. Cover and stew gently until the fruits are quite soft. Cool.
Puree the fruits in a blender until smooth. Whisk the egg whites until stiff and fold through the fruit purge. Turn into six individual glass dishes. Cover and refrigerate for about 1 hour before serving, with sponge fingers.