Warm strawberry-rhubarb dessert with meringue

Name: Warm strawberry-rhubarb dessert with meringue
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Rhubarb; 150 ml + 7 tablespoons apple juice; 3-4 Tbsp + 100 g sugar; 1 TEASPOON Cornstarch; 6–8 Ladyfingers; 4 TABLESPOONS Amaretto liqueur; 250 g Strawberries; 2 fresh protein

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Rhubarb
150 ml + 7 tablespoons apple juice
3-4 Tbsp + 100 g sugar
1 TEASPOON Cornstarch
6–8 Ladyfingers
4 TABLESPOONS Amaretto liqueur
250 g Strawberries
2 fresh protein

Directions

1
Clean, wash and cut the rhubarb into pieces of about 2 cm. Bring to the boil with 150 ml apple juice and 2 tablespoons sugar and steam for about 2 minutes. Stir 2 tbsp. apple juice and starch until smooth. Stir into the boiling rhubarb and simmer for another 2 minutes.
2
Season with 1-2 tablespoons of sugar if necessary.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Break biscuits into pieces and put them into a small casserole dish. Drizzle 5 tablespoons apple juice and Amaretto over them. Wash and clean the strawberries and, depending on size, halve or quarter them.
4
Fold the strawberries under the rhubarb and spread the compote on the biscuits.
5
Beat the egg whites with the whisks of the mixer until stiff, adding 100 g sugar. Spread the beaten egg whites loosely over the compote. Bake in a hot oven for 5-10 minutes until the tips turn brown.