Warm strawberry-rhubarb dessert with meringue topping

Ingredients for 4 servings:

• 450 g rhubarb
• 150 ml apple juice
• 7 tbsp apple juice
• 100 g sugar
• 3 tbsp sugar
• 1 tsp cornstarch
• 6 ladyfingers
• 4 tbsp Amaretto
• 320 g strawberries
• 2 egg whites

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Easy to do, even for beginners

Peel the rhubarb and cut into pieces about 2 cm long. Bring to a boil with 150 ml apple juice and 2 tablespoons of sugar and simmer for about 2 minutes. Mix 2 tablespoons of apple juice with the cornstarch until smooth. Stir into the boiling rhubarb and simmer for a further 2 minutes. Season to taste with 1-2 tablespoons of sugar, if desired. Preheat oven to 175°C (fan). Break the biscuits into pieces and place in a small baking dish. Drizzle with 5 tablespoons of apple juice and Amaretto. Thoroughly hull the strawberries and halve them, depending on their size. Fold the strawberries into the rhubarb and spread over the biscuits. Beat the egg whites until stiff peaks form, gradually adding 100 g of sugar. Spread the beaten egg whites loosely over the compote. Bake in the hot oven for 5-10 minutes, until the desired browning is achieved.