Jitterbug with strawberry and rhubarb compote
Ingredients
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.
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