Rhubarb Puff Recipe

By mollydahma

Ingredients

• 1-1/2 * 1-1/2 cups chopped fresh or frozen rhubarb
• 1/4 * 1/4 cup plus 1 teaspoon sugar, divided
• 4 * 4 tablespoons water, divided
• 2 * 2 teaspoons cornstarch
• 1 * 1 egg yolk
• 3 * 3 tablespoons sour cream
• 2 * 2 egg whites

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

* In a small saucepan, combine the rhubarb, 1/4 cup sugar and 3 tablespoons water. Cook over medium heat for 10-12 minutes or until rhubarb is crisp-tender, stirring occasionally. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
* In a bowl, combine egg yolk and sour cream until smooth. In a small bowl, beat egg whites until foamy. Add the remaining sugar; beat until stiff peaks form. Fold into the egg yolks mixture.
* Pour half into a greased 6-in. ovenproof skillet. Spoon rhubarb mixture on top; spread with the remaining egg mixture, sealing edges to sides of skillet. Bake at 350° for 18-20 minutes or until golden brown. Yield: 2 servings.