When I saw this recipe needed 1 teaspoon of flour, gingersnaps and custard combined with rhubarb, sugar and eggs, I knew I could easily make it gluten free.
I used Mi-Del gluten free gingersnaps, but Pamela’s are good too. They are crushed and used to line a buttered ramekin.
Simmered rhubarb and sugar are cooled and whisked into prepared custard, an egg and a teaspoon of flour. I used Pamela’s baking mix because it is in a container on the counter and always nearby. This mixture is combined with 4 whipped egg whites and a little more sugar. These puffed up quite nicely I think.
To serve, poke a hole in the middle and pour in a little cold custard. These were light and slightly sweet with a the tart rhubarb, creamy custard and gingersnap crust all melded together into a silky smooth elegant little dessert. I can’t say they were so easy I didn’t break out in a sweat, but that was because I am a woman of a certain age and I was getting these ready alongside dinner and a hot stove. They were so easy and look like so much effort. Perfect.
