Warm strawberry and rhubarb dessert with a meringue topping
- 400 g rhubarb
- 150 ml + 7 tbsp apple juice
- 3–4 tbsp + 100 g sugar
- 1 TL Cornstarch
- 6–8 ladyfingers
- 4 EL Amaretto liqueur span>
- 250 g Strawberries
- 2 fresh Protein
35 minutes
span> very easy
- 1.
- Clean and wash the rhubarb and cut into approx. 2 cm cut long pieces. Bring to the boil with 150 ml apple juice and 2 tablespoons sugar and simmer for about 2 minutes. Mix in 2 tbsp apple juice and starch until smooth. Stir in the boiling rhubarb and simmer for 2 minutes.
- 2.
- Possibly. Season to taste with 1-2 tablespoons of sugar.
- 3.
- Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Break the biscuits into pieces and place in a small baking dish. Drizzle 5 tbsp apple juice and amaretto over the top. Wash and clean the strawberries and cut in half or into quarters depending on the size.
- 4.
- Fold the strawberries into the rhubarb and distribute the compote on the biscuits.
- 5.
- Beat the egg whites with the whisk of the mixer until stiff, sprinkling in 100 g of sugar. Spread the egg whites loosely on the compote. Bake in the hot oven for 5–10 minutes until the tips turn brown.
1 person approx:
- 240 kcal li>
- 4 g protein
- 1 g fat
- 46 g carbohydrates
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