Rhubarb-strawberry meringue pie

For years I have been postponing every recipe with a meringue topping. Why? Maybe because I am not so much a fan of meringue, for example I also do not like floating island, of course the custard is yummy, but the egg white part? Brrr...not for me! And there is the famous lemon meringue pie that was on my list for years and still haven't baked it. But then I saw Vera's amazing pie with strawberry and tonka bean and finally that made me to try a pie with meringue. Why is my meringue so purple? Well, the answer you'll find in the recipe.

Ingredients:
100 g rhubarb
50 g strawberry
1 tablespoon elderberry syrup
1 evőkanál cukor 
for the pie:
80 g butter
2 eggs
40 g sugar
1/4 teaspoon ground ginger
100 g flour
1 teaspoon baking powder
125 g yoghurt
for the meringue:
120 g sugar
30 ml water1 tablespoon elderberry syrup
1 teaspoons beetroot powder

Wash and if needed peel rhubarb and cut in about 2 cm pieces, then marinate with sugar and elderberry syrup. For the pie cream butter with sugar, then whisk in the egg yolks, flour, baking powder and the yoghurt. Whisk until you have a smooth batter. Butter a 18 cm round baking form and flatten the batter into it. Sieve rhubarb and together with the diced strawberry put on top of the cake batter. Bake in the preheated oven for about 25 minutes on 170°C. For the meringue bring sugar with water to the boil and as soon as it has reached 110°C start beating the egg whites until it is half stiff. When the syrup has reached 121°C remove from the heat and when it stops bubbeling add in a thin strain to the halfly beaten egg white while beating continously. Beat until it forms stiff peaks. Now beat in the syrup and the beetroot powder. Remove the side of the cake form and put meringue on top of the pie, bake for another 5-7 minutes or until it browns here and there a little.