Strawberry Rhubarb Trifle

As pretty as it is delicious, this trifle perfectly balances sweet and tart flavors.

Ingredients:

1 lb rhubarb
2/3 (125g) sugar
1 cup (250 ml) heavy cream
1 lb strawberries
2.5 oz (75g) meringues
(small drops or larger ones work equally well)
lemon balm leaves for garnish

Preparation:

Clean, thinly peel and chop the rhubarb stalks. In a saucepan bring the rhubarb and 1/3 cup of sugar to a boil while stirring constantly and cook until very soft, about 7-10 minutes (continue to stir throughout the process). Let the mixture cool down completely.
Whip the cream until firm and gently fold under the cold rhubarb puree. Clean the strawberries, reserving some for garnishing, and slice them. Mix the strawberries with the remaining sugar. When using large meringues, break them up into smaller pieces. In 4-6 serving glasses (or a large trifle bowl) layer the meringues, the strawberries and the rhubarb cream. Garnish the trifle with the remaining strawberries and the lemon balm and serve promptly.