Phase 2 or 3 Rhubarb Mousse

By Bailey1_

Ingredients

• Phase 2
• Serves 6
• Prep time: 20 minutes, plus chilling time
• 4 cups 1/2-inch pieces fresh rhubarb
• 1 cup xylitol
• 2 tablespoons lemon juice
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 large fresh egg whites
• 1/8 teaspoon cream of tartar

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Combine the rhubarb, xylitol, lemon juice, and cinnamon in a heavy large saucepan. Stir over medium heat until the xylitol dissolves. Reduce the heat to medium-low, cover and simmer until the rhubarb is tender, stirring occasionally, about 7 minutes. Stir in the vanilla. Cool the rhubarb mixture at least to room temperature.

With an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. Stir 1/4 of the egg white into the cooled rhubarb mixture, and then gently fold in the remaining egg whites. Spoon into individual dishes and chill before serving.