Preparation:
Wash the rhubarb and cut in 1/2 inch pieces. Add the sweetener. Mix créme fraîche with egg yolks, vanilla flavour and sweetener. Add guar gum and protein powder. Beat the egg whites and add to the mixture. Stir carefully. Put the rhubarb in a watered crockpot and spread the mixture over it. Bake for 45 minutes. |
