Sweet Rhubarb Soup - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.