Strawberry Rhubarb Gratin

Rinse and clean the strawberries, halving them if necessary. Mix with a little sugar and 4 tbsp. almond liqueur. Cover and leave to infuse for half an hour. Rinse rhubarb, cut woody ends into small pieces and remove strings if needed. Split the rhubarb into 1-2 cm wide slices. Sauté in a little tap water for 5 min until soft. Season with sugar.

Preheat electric oven to 225 °C. Dice Frankfurter base and line a gratin or tart pan with it. Mix strawberries and rhubarb and spread on top with the drained juice.

Whip the egg whites with the juice of one lemon until stiff. Add sugar little by little until creamy. Add the remaining almond liqueur. Spread the mixture on the strawberries and bake in a hot oven at 225 °C (gas: level 4) for about 10 minutes. Put it on the table while it is hot.

Connoisseur-

If you want to increase the enthusiasm for the strawberry gratin in your family: Serve it ditto times with lightly whipped whipped cream or 1-2 scoops of vanilla or hazelnut ice cream per person. An absolute poem!

Tip: Always use organic lemons for cooking, if possible!

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