Strawberry and rhubarb compote
50 g strawberries
50 g rhubarb
50 g Dansukker Jelly Sugar Multi

Dough
120 g plain flour
30 g Dansukker Icing Sugar
100 g butter at room temperature
1 egg yolk

Meringue mixture
1 egg white
85 g Dansukker Superfine Sugar

Rinse and wash the strawberries and rhubarb. Chop into small pieces and combine with the jelly sugar in a saucepan. Boil for about 1 minute. Blend the mixture and refrigerate for at least 1 hour.

Mix the flour and icing sugar in a bowl. Chop the butter, add it and use a fork until the mixture becomes crumbly. Add the egg yolk and quickly work into a dough. Cover with clingfilm and refrigerate for at least 1/2 an hour.

Beat the egg white until stiff peaks form. After a while, fold in the sugar. The meringue mixture should be completely solid.

Roll out the dough into a rectangle measuring about 40 x 20 cm. Spread the strawberry and rhubarb compote over the dough, followed by the meringue mixture. Roll up and place in the freezer for about ½ an hour so that the roll is really cold.

Set the oven temperature to 150 °C. Cut the roll into 1–2 cm slices and place the jitterbugs on a baking sheet lined with parchment paper.

Bake in the centre of the oven for about 20 minutes.

Tip: Use any kind of compote, jam or marmalade in this recipe.