Rhubarb and strawberry gratin

Serves 4

Ingredients

• 300 g strawberries,

• 600 g rhubarb,

• 5 macaroons,

• 4 scoops of vanilla ice cream,

• 3 eggs,

• 230 g caster sugar,

• 50 g icing sugar,

• 1 tbsp cornflour.

Preparation

Chop the rhubarb finely and cook it on low heat with the sugar and a little water until it becomes soft.

Beat the 3 egg yolks with 3 teaspoons of water in a dish over hot water, until they foam. Add the cornflour and remove from the heat. Beat the egg whites and add the icing sugar. Incorporate to the egg yolk mixture. Spread the rhubarb and strawberries in an ovenproof dish. Top the dish up with the cream and sprinkle with macaroon crumbs. Bake for 10 minutes in the oven at 180ºC. Serve with ice cream.