Yield: 3 servings
- 1 tablespoon cold water
- 1 cup cooked, sweetened rhubarb, sauce
- 1 egg white
- 2 tablespoon flour
- 1/4 teaspoon salt
- Add the water slowly to the flour and mix well.
- Add the rhubarb sauce and cook until very thick (about five minutes).
- Add the stiffly beaten white of egg, mix thoroughly and turn into moistened moulds.
- Serve cold with cream.