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Rhubarb and Ginger Flummery

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  Rhubarb 450 Gram, trimmed and chopped into rough lengths (Around 1 pound)
  Oranges 1⁄2 , grated rind (Around 1 pound)
  Ground ginger 1⁄4 Teaspoon
  Clear honey 3 Tablespoon
  Gelatin 2 Teaspoon, powdered
  Water 2 Tablespoon
  Egg whites 2

1. Put the rhubarb into a pan with the orange juice and rind, ginger and honey. Simmer gently until the fruit is quite soft.
2. Dissolve the gelatine in the water and add to the cooked rhubarb. Beat until smooth. Cool the rhubarb mixture until it is just on the point of setting.
3. Whisk the egg whites until stiff but not dry; fold lightly but thoroughly into the semi-set rhubarb mixture.
4. Spoon into tall stemmed glasses. Chill until set.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
25 Minutes
Cook Time: 
8 Minutes
Ready In: 
33 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 167 Calories from Fat 5

% Daily Value*

Total Fat 0.62 g0.96%

Saturated Fat 0.14 g0.72%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 68 mg2.8%

Total Carbohydrates 34 g11.3%

Dietary Fiber 5.1 g20.5%

Sugars 24.8 g

Protein 10 g19.7%

Vitamin A 6.4% Vitamin C 60.1%

Calcium 21.7% Iron 4.3%

*Based on a 2000 Calorie diet

Rhubarb And Ginger Flummery Recipe