Instructions: Wash and chop rhubarb.

Combine rhubarb, strawberries,sugar and water in pan, bring to the boil, reduce heat and cover; cook about 5 minutes until rhubarb is tender. Blend until smooth. Dissolve gelatine in water and add to hot mixture. Cool to room temperature.

Meringue:
Beat egg whites in a small bowl until soft peaks form, gradually add extra sugar and continue to beat until dissolved. Fold into rhubarb mixture.

Pour into 6 lightly oiled moulds and refrigerate for 2-3 hours or until set. Turn out onto serving plates and serve with cold strawberry sauce.

Serves 6.

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