Directions
Step 1
In a small pot over excessive warmth, deliver the rhubarb and apple juice to a boil. Flip the warmth to medium-low, cowl, and cook dinner till the rhubarb is tender, about 4 minutes.
Step 2
Switch to a blender, add 1 tablespoon of the sugar, the salt, and cinnamon, and mix till clean.
Step 3
Return the rhubarb combination again to the pot, whisk within the egg yolks and remaining sugar, and switch the warmth to medium. Cook dinner, whisking constantly, till barely thickened, about 3 minutes. Switch to a big bowl and put aside to chill.
Step 4
In a one other massive bowl, use a hand mixer to beat the egg whites till stiff peaks type. Rinse and dry the beaters. Utilizing a silicone spatula, gently fold the whites into the rhubarb combination.
Step 5
In a medium bowl, use the hand mixer to beat the cream and vanilla till stiff peaks type. Gently fold the whipped cream into the rhubarb combination. Divide amongst serving cups, cowl with plastic wrap, and refrigerate. Serve chilled.
