Rhubarb soup with snow dumplings

Name: Rhubarb soup with snow dumplings
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 700 g Rhubarb; 750 ml white grape juice; 1 package Vanillin sugar; 1 Protein (size M); 1 TABLESPOON Sugar; 1 pinch Salt; 7-10 Tbsp a few drops of lemon juice; 2 TABLESPOONS crushed pistachio kernels; 1-2 TABLESPOONS Cornstarch

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

700 g Rhubarb
750 ml white grape juice
1 package Vanillin sugar
1 Protein (size M)
1 TABLESPOON Sugar
1 pinch Salt
7-10 Tbsp a few drops of lemon juice
2 TABLESPOONS crushed pistachio kernels
1-2 TABLESPOONS Cornstarch

Directions

1
Wash and clean the rhubarb and cut it into approx. 0.5 cm thick pieces. Boil up grape juice and vanilla sugar. Add rhubarb and simmer gently for about 5 minutes. Beat the egg white until stiff, adding sugar and salt.
2
Beat until the mixture is shiny and the sugar has dissolved. Whip the lemon juice. Fold in 1 tablespoon of pistachios. Heat the water in a wide pot, do not let it boil. Using 2 tablespoons dipped in water, pierce 4 large dumplings from the meringue mass and slide into the boiling water.
3
Put the lid on and let it simmer for 5-6 minutes in the reheat. Remove the dumplings with a skimmer and let them drain. Mix starch and water until smooth and stir into the boiling soup. Let simmer for 1-2 minutes and season with a little sugar if necessary.
4
Arrange soup and snow dumplings and sprinkle with 1 tablespoon of pistachios.