- rhubarb - 550 Grams
- raspberry - 500 Grams
- sugar - 3/4 Cups
- flour - 1 Art. a spoon
- For meringue: egg whites - 2 pieces
- sugar - 1/2 cup
- tartar - 1 pinch
- extract of vanilla - 1/4 teaspoons
Mix the rhubarb, raspberry, sugar and flour in a saucepan and cook over medium heat, about 5 to 7 minutes. Reduce heat and cook for 20 to 30 minutes, until the rhubarb is soft. Put the mass in a baking dish and set aside. Preheat the oven to 230 degrees. To make meringues. Fill the middle pan with a quarter of the water. On medium heat, bring the water to a boil. Beat egg whites, sugar and a pinch of tartar with a mixer in a heat-resistant bowl placed over a pot of boiling water. Whisk until the sugar dissolves and the mixture becomes warm, from 3 to 3 1/2 minutes. Remove the bowl from the pan and whisk at a low speed, gradually increasing to a high, about 10 minutes. Add the vanilla and mix. Fill the pastry bag with the meringue-shaped tip. Squeeze meringue on a mixture of rhubarb and raspberry. Bake until the meringue is browned, about 5 to 7 minutes. Serve immediately.
Servings: 4