Clean rhubarb, rinse, cut into pieces 4 cm long. Mix with banana pieces in an ovenproof dish with 75 g sugar and liqueur. Mix the fat and the remaining 75 g sugar until creamy. Stir in egg yolks, salt and soaked bread. Whip the egg whites until stiff, stir them in and fill the bread mixture onto the fruit. Bake at 180 °C for about 60 minutes. (Approximately 725 calories per person) This dish will last well into spring, so keep it on hand if necessary. It is an inexpensive, sweet main dish.
Because a single, sweet course is probably a little too sloppy for some, so a little something hearty should come first, perhaps a goulash soup.
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