Frozen Rhubarb Cake - Frusen rabarbertårta

FROZEN RHUBARB CAKE

Frusen rabarbertårta

Serves 8

12.3 oz rhubarbs

0.4 cup sugar

1 ready-made meringue cake layer

1 package vanilla whip

Decoration:

strawberries

If necessary, remove the outer skin of the rhubarbs. Slice thinly and put rhubarbs and sugar in a saucepan. Boil over low heat to a compote, approx 15 minutes. Allow to cool.

Put the meringue layer in the bottom of a springform pan. Beat the vanilla whip until really stiff (whip it! whip it good!) and stir in half of the rhubarb compote. Pour it in the pan and spread with remaining compote. Freeze for at least 4 hours.

Decorate with strawberries.

Enjoy!

Bella