500g rhubarb
250g sugar
2 dl water
1 tbsp cornflour
1.5 dl milk
1 egg white
125g whipping cream
Peel the rhubarb and chop into small pieces. Simmer in 2dl water and 250g sugar.
Dissolve the cornflour into the milk. Add this to the rhubarb puree and cook for a further 10 minutes, stirring, until thick. Cool.
Beat 1 egg white until stiff, add to the cooled mixture, and the whipped cream.
Spoon into individual dessert bowls and chill until ready to serve. | 
