Rhubarb casserole

Ingredients for 1 servings:

• 800 g rhubarb
• 300 g strawberries
• 3 egg yolks
• 60 g honey
• 2 cl rum
• 100 g butter
• 100 g wheat flour (wholemeal)
• 50 g almonds, grated with shell
• ¼ liter of milk
• 3 egg whites
• 50 g sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C (350°F) top/bottom heat. Wash the rhubarb, remove the strings with a knife, and cut into bite-sized pieces. Hull and wash the strawberries, drain well, and then halve them. Place both ingredients in a 28 cm pie dish. Beat the egg whites until stiff peaks form, carefully adding the sugar. Whisk the egg yolks, honey, and rum until fluffy. Melt the butter and fold it in. Mix the flour and almonds together and stir into the egg mixture alternately with the milk. Carefully fold in the stiffly beaten egg whites. Spread this mixture over the fruit. Bake in the oven for about 40 minutes. If the surface browns too much, simply place a layer of baking paper over it until the end of the baking time. We like to eat it with vanilla sauce.