Frozen Rhubarb Dessert

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 4 cups sliced rhubarb (about 1 1/2 lbs)
• 1 cup brown sugar
• 1 orange
• 1 tablespoon cornstarch
• 1/4 cup pasteurized liquid egg-whites, at room temperature
• 1/2 cup granulated sugar
• red food coloring
• 1 cup whole wheat flour
• 1/2 cup walnut pieces
• 1/4 cup packed brown sugar
• 1 teaspoon cinnamon
• 1/3 cup butter, melted
• mint sprig (optional)

Recipe

• 1 in a saucepan, bring rhubarb and brown sugar to a boil over medium-high heat, stirring. reduce heat to medium; cook until rhubarb is softened to sauce consistency, 10-15 minutes.
• 2 meanwhile, grate rind of orange, and squeeze orange to yield 1/4 cup juice.
• 3 mix together juice, rind and cornstarch until smooth; stir into rhubarb sauce and increase heat to high and boil for 1-2 minutes or until thickened slightly.
• 4 transfer to a bowl and let cool to room temperature or chill in refrigerator for about 30 minutes.
• 5 method for crust and topping:.
• 6 meanwhile, in a food processor, pulse together flour, wallnuts, sugar and cinnamon until crumbly.
• 7 add butter and pulse until combined; press 1 1/2 cups of the crumbs over bottom of 9-inch springform pan.
• 8 bake crust and crumbs in a 350f oven for 7 minutes or until crumbs are golden brown; remove crumbs.
• 9 bake crust for 8 minutes longer or until golden brown. remove to rack and let cool to room temperature, 25-30 minutes.
• 10 in a 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.
• 11 stir in food coloring by drops to desired color. pour over crust; sprinkle with reserved crumbs. freeze for 8 hours or over night. (if frozen solid, remove from freezer a few minutes before serving). run a knife dipped in hot water around the edge and remove springform ring; cut into serving pieces and garnish with mint if desired.