| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
|
Ingredients
- 250 g strawberries fresh or frozen
- 250 g rhubarb fresh or frozen
- 1/3 cup water
- 1/2 tsp cinnamon
- 1/4 tsp Salt
- 1/2 tsp vanilla bean powder
- 1/4 cup erythritol or xylitol or other healthy low-carb sweetener
- 2 large eggs separated
- 1/2 cup heavy whipping cream or coconut cream
Ingredients
|
Instructions
- Roughly chop the rhubarb and quarter the strawberries
- Place the rhubarb, strawberries and water in a sauce pan and bring to a boil over a medium-high heat.
- Once it starts simmering, lower the heat to medium and cook until tender, for 4-5 minutes.
- Add the cinnamon, salt, erythritol/xylitol and vanilla extract. Mix well until the sweetener is dissolved.
- Take off the heat. Use a hand blender and pulse until smooth and creamy.
- Separate the egg whites from the egg yolks and place into a bowl.
- Using a hand whisker, mix the egg yolks until creamy.
- Pour a ladle of the hot rhubarb and strawberry mixture into the egg yolks while whisking.
- Pour another ladle and keep whisking.
- Then, pour it back into the sauce pan with the remaining rhubarb and strawberry mixture. Mix until well combined.
- Return to medium heat and whisk constantly.
- Cook for 3-5 minutes until slightly thickened.
- Take off the heat and let the mixture cool to room temperature or refrigerate for at least 30 minutes.
- Meanwhile, beat the egg whites until they create stiff peaks.
- In another bowl, whisk the heavy whipping cream until stiff peaks form.
- Gently fold the egg whites into the cooled rhubarb & strawberry custard.
- Then, fold in the whipped cream until well combined.
- Spoon into 6 serving glasses or cups and chill for at least 2 hours before serving.
Recipe Notes
Store in the fridge for up to 5 days.
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