Ingredients (6servings):

• 1 coffee cup rhubarb, peeled and cut into 2-cm chunks
• 1 coffee cup strawberries, washed and sliced
• 2 eggs
• 2½ tablespoons cane sugar
• 1 teaspoon dry yeast
• 4 tablespoons warm water
• 150g unsalted butter (GF)
• 4 tablespoons millet flour (GF)
• 4 tablespoons corn flour (GF)
• 4 tablespoons potato starch (GF)
• a pinch of sea salt
• beaten egg for brushing

Scenario:

Preheat oven to 180°C. Separate egg yolks from whites. Beat egg whites with a pinch of sea salt until stiff, set aside. Combine egg yolks with sugar and mix until they form a thick and creamy texture. Sift the flours and dry yeast into a large bowl, combine with egg yolks, water and butter, mix thoroughly. Cover with a cloth and set aside in a warm place, until the volume doubles (around 35 minutes). Add egg whites and combine using a spatula. Divide the dough into 6 pieces, and roll each of them into a 10-cm round ball. Place them on a baking sheet. Using your thumb make a little hollow in the middle of each cookie and place rhubarb with strawberries inside. Cover once again with a cloth and set aside for 15 minutes in a warm place. Brush cookies with whipped eggs on top. Bake for about 20 minutes until nicely browned on top.

GF – make sure the ingredient doesn’t contain traces of gluten!