Summary

Ingredients

• 1 packet custard powder (Bourbon vanilla)
• 0.5 liter ½ milk
• 40 g suar or 3 heapin tablespoons
• 1 egg (s), separated
• 500 g rhubarb without leaves and ends
• 50 grams sugar or more
• some lemon juice
• possibly vanilla

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Instructions

1. Peel the rhubarb, cut into small pieces and boil with a little water and lemon juice (sounds strange, but takes some acid from the rhubarb) and about 50-100 g sugar and simmer for about 10 minutes until the rhubarb disintegrates. You can also add vanilla pulp, vanilla flavor or simply vanilla sugar if you like. Let the compote cool down.
2. Mix the pudding powder with 40 g sugar and a little milk as instructed. Add an egg yolk to the mixed pudding and stir well. Bring the rest of the milk to the boil and add the mixed pudding mixture and let everything boil. Cook for about 1 minute, stirring constantly. Caution: start lightly!
3. Then put in a bowl. Now add the cooled rhubarb compote - it can still be a little warm - and mix the two together.
4. Beat the egg whites until stiff and fold into the rhubarb pudding.
5. Let cool and serve.