Rhubarb Strawberry Gratin with Hood

Rhubarb rinse, remove the peel and cut into pieces. Steam until soft with a little sugar without water and drain. Rinse strawberries and cut in half. Mix with the cooled rhubarb compote.

Crumble rusks and hazelnut macaroons and mix into the fruit.

Stir through sugar, vanilla sugar, egg yolks (1) and cream and fold in. Form into a buttered gratin dish and bake in a heated oven at 180 degrees for 40 min.

Whip the egg whites until stiff, then add the sugar (2) and continue to whip repeatedly for 5 minutes until a meringue mixture is formed. Use a piping bag to pipe the mixture over the casserole and bake briefly until the meringue takes on color. Serve the casserole cooled or possibly warm.

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