Rhubarb suisse - Rabarbersviss (retro)

RHUBARB SUISSE
Rabarbersviss

4 servings

1 lb rhubarbs

approx ¾ cup sugar
3 bananas
8 to 12 meringues
1 ¼ cup thick cream
1 ¾ oz flaked, toasted almonds

Clean, trim and cut the rhubarbs in pieces, about 1 ¼ inches long. Put them in a greased, oven-proof dish and sprinkle with the sugar. Put a lid or aluminum foil over the dish and put it in the oven, 200°C/390F, until the rhubarbs are tender. Allow to cool in its own juice and then pour off some of the juice.

Slice the bananas and beat the cream until foamy and rather thick. Alternate meringues with whipped cream, rhubarbs and bananas to form a nice pyramid. Decorate with flaked, toasted almonds and serve this festive dessert well chilled.

You can substitute bananas with strawberries.

Enjoy!

Bella