Very easy to make, tastes amazing and perfect for winter when rhubarb is in season.
2 x rhubarb bunches, cut into 4cm pieces
300g frozen raspberries
2/3 cup sugar
1/4 cup Armaretto liqueur
3 x egg whites
1/2 cup sugar (meringue)
1/3 cup flaked almonds
Step 1 - Place rhubarb, raspberries sugar and Armaretto liqueur in a saucepan, stir while bringing to a simmer, then put lid on saucepan and simmer for 20 minutes. Set aside to cool.
Step 2 - Preheat oven to 180°C. In a dry, clean bowl, whisk egg whites with an electric beater until soft peaks form. Gradually add sugar (meringue) 1 tbs at a time, ensuring sugar is completely dissolved before adding more sugar.
Step 3 - Divide the Rhubarb mixture among six 180mL capacity oven proof dishes. Spoon over meringue and sprinkle with almonds. Bake for 10 minutes, or until golden.
Step 1 can be made up to three days ahead and stored in an airtight container in the fridge.
Armaretto is an almond flavoured liqueur. Frangelico, a hazelnut liqueur, can be used in its place with flaked almonds swapped for crushed hazelnuts.