(Makes 12 servings)
- 4 cups sliced Ontario rhubarb, about 1 ½ pounds
- 1 cup packed brown sugar
- 1 medium orange
- 1 tablespoon cornstarch
- 2 egg whites or 1/4 cup liquid egg whites, preferably room temperature
- ½ cup granulated sugar
- Crust and Topping:
- 1 cup whole wheat flour
- ½ cup walnut pieces
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon (or less)
- 1/3 cup butter, melted
- Mint sprigs to garnish
1. In saucepan, bring rhubarb and brown sugar to boil over medium-high heat, stirring. Reduce heat to medium; cook until rhubarb is softened to sauce consistency, 10 to 15 minutes.
2. Meanwhile, grate rind of orange and squeeze juice to yield 1/3 cup juice.
3. Mix together orange juice, rind, and cornstarch until smooth; stir into rhubarb sauce and increase heat to high; boil for 1 to 2 minutes or until thickened slightly. Transfer to bowl; let cool to room temperature or chill in refrigerator for 30 minutes.
4. Crust and Topping: Meanwhile, in food processor, pulse together flour, walnuts, sugar and cinnamon until crumbly. Add butter; pulse until combined. Press 1 ½ cups of the crumbs over bottom of a 9-inch springform pan. Spread remaining crumbs in a baking pan. Bake crumbs and crust in a 350°F oven for 7 minutes or until crumbs are golden brown; remove crumbs. Bake crust for 8 minutes longer or until golden brown. Remove to a rack to let cool to room temperature, 25 to 30 minutes.
5. In large bowl, beat egg whites on high speed until soft peaks form Gradually beat in sugar a spoonful at a time, beating until stiff peaks form. Stir in rhubarb. If desired, stir in red food colouring by drops to desired pink colour.
6. Pour filling over baked crust. Sprinkle with reserved crumbs. Freeze for 8 hours or overnight. 7. To serve: if frozen solid, remove from freezer a few minutes before serving. Run knife dipped in hot water around the edge; remove springform ring. Cut into serving pieces; garnish with mint.
Recipe from Foodland Ontario. For
more recipes visit www.foodland.ca
