Rhubarb and strawberry meringue dessert

Preheat the oven.

Combine the rhubarb, sugar and flour in a pan.

Add the water.

Bring to a boil while stirring and simmer until the rhubarb is tender, about 5 to 10 minutes.

Remove from heat and add the strawberries.

Beat the egg yolks very well.

Warm them with some hot mixture and add them to the topping while stirring.

Pour in an oven proof dish and cook in the oven over medium heat for 10 minutes.

Beat egg whites to a stiff froth and gradually add sugar. Beat until soft peaks form.

Spread over the fruits, turn down the heat and cook until the meringue is golden.

Serve hot or cold.

Yield: 6 to 8 servings.


750 ml of rhubarb, chopped

250 ml of sugar

30 ml of all-purpose flour

30 ml of water

500 ml of strawberries, unsweetened

2 eggs, separated

60 ml of sugar