Rhubarb-Strawberry Casserole

Ingredients

• Butter (for greasing the baking dish)
• 350 g rhubarb
• 5 tbsp sugar
• 300 g Strawberries
• 4 eggs
• 4 tbsp amaretto (almond liqueur)
• 1 pinch salt
• powdered sugar (for dusting)

Instructions

1. 1.

   Grease a baking dish with butter. Preheat the oven to 220°C (428°F). Peel the rhubarb and cut into bite-sized pieces. In a non-stick pan, sauté the rhubarb with 1 tbsp sugar for about 3 minutes; remove it and spread it in the baking dish without the liquid that was released during cooking. Wash, pit, and halve large strawberries, then add them to the dish with the rhubarb.

2. 2.

   Separate the eggs. Beat the egg whites with a pinch of salt until very stiff. Whisk the yolks with the remaining sugar until fluffy, fold in the amaretto, and gently fold in the beaten whites. Pour the mixture over the fruit, covering it completely. Bake in the preheated oven for about 12 minutes until golden brown.

3. 3.

   Sprinkle powdered sugar over the casserole before serving.