Sweet Rhubarb Soup

• 750 g grape juice or apple juice
• 1 tbsp vanilla extract
• 750 g rhubarb, trimmed and cut into 5cm pieces
• None None caster sugar, to taste plus 1 tbsp
• 1 medium egg white
• Pinch None salt
• 1/4 tsp lemon juice
• 2 tbsp chopped pistachios
• 1 tbsp cornflour, mixed with 2 tbsp water to make a paste

1. Heat the grape juice (or apple juice) in a saucepan with the vanilla extract. Bring to a boil, then add the rhubarb and the sugar to taste. Simmer for 15-20 mins, until the rhubarb is tender. Set aside.
2. Meanwhile, whisk the egg white, the 1 tbsp of sugar and the salt. Beat until the sugar has dissolved and the mixture is shiny. Stir in the lemon juice and 1 tbsp of the pistachios.
3. Heat a large pan of water, but do not boil. Using two tablespoons (dipped in water) to help, scoop up 4 tbsp of the egg white mixture and drop into the nearly boiling water. Cover and cook for 5-6 mins. Remove with a slotted spoon and drain on kitchen paper.
4. Stir the cornstarch paste into the rhubarb soup. Simmer for 1-2 minutes. Divide between 4 bowls, top each with a meringue dumpling and decorate with the remaining pistachios.

grape juice, vanilla, rhubarb, caster sugar, egg white, salt, lemon juice, pistachios, cornflour

Taken from recipes-plus.com/api/v2.0/recipes/21860 (may not work)