400 g rhubarb
2 egg whites (60 gr)
100 g sugar
1 pinch salt
1 teaspoon cider vinegar
How it’s done
Heat the oven to 160 degrees
Rhubarbs - Wash the rhubarb and cut the bottom of. Cut them into small pieces and place them in a dish.
Merengue - Beat the egg whites to a firm and fluffy mass. Add sugar, salt and whisk again it's a nice coherent merengue, then add the vinegar and whisk again and finally put the mass on top of the rhubarbs.
Dinnertime - Bake the dish in a preheated oven at 160 degrees for 15 minutes until the meringue is golden on top and serve while hot.
Source: Ny Nordísk Hverdagsmad. Spis efter årstiden page 38-39