Two Fruit Preserve with Golden Top

Pre-heat the oven to 200°C | 400F | gas 6.

Prepare the compote by placing the raspberries and sugar in a large saucepan.

Heat over a moderate heat with 50ml of water and cook until soft; 4-5 minutes. Remove from the heat and press the raspberries through a sieve into a clean saucepan.

Add the rhubarb to that saucepan and heat over a medium heat. Cover with a lid and cook, stirring occasionally, for 8-10 minutes until the rhubarb is soft.

Remove from the heat and stir a few times to produce a homogenous mixture.

Prepare the meringue by whisking the egg whites to soft peaks in a large, clean mixing bowl. Add the caster sugar, a tablespoon at a time, beating well between additions.

Whisk in the cornflour, then the remaining sugar the same as before, whisking well between additions until you have a thick, glossy meringue.

Divide the compote between 4 heatproof serving glasses. Spoon the meringue on top and bake immediately for 10-15 minutes until the top is lightly browned.