Warm strawberry and rhubarb dessert with a meringue topping

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.