Preheat the oven to 300 degrees F. Spray two cookie sheets well with non-stick cooking spray.
Separate the eggs very carefully, making sure no yolk gets in the whites.
In a small bowl, mix together the egg yolks, the 3 tablespoons of cream cheese and honey until smooth.
In the other bowl add ¼ teaspoon of rhubarb juice to the egg whites and beat the whites on high speed until they are fluffy and form stiff peaks.
Very carefully fold the egg yolk mixture into the egg whites until thoroughly mixed, being careful not to break down the fluffiness of the egg whites too much.
With a large spoon, scoop the mixture into 10 even rounds on the sheets (roughly ¾ inch thick and 4 to 5 inches across).
Bake on the middle rack for approximately 30 minutes. Cooking times may vary, so be sure to watch closely and pull them when the tops are golden brown.
Remove from the pans and cool on a rack or cutting board.
When they are fresh out of the oven, they are crumbly and similar to cooked meringue. Once they completely cool, (after being stored overnight in a plastic baggie or Tupperware container) they will change their consistency, to a softer bread texture that is nice and chewy. If you aren’t after the bread consistency, then eat them as they are, nice and crisp.
