Summary

Ingredients

• 500 g rhubarb, diced
• 150 grams sugar
• 1 tablespoon cinnamon, ground
• 300 g strawberries, halved or quartered
• 1 vanilla pod (s), pulp

For the dough: (Schmarren)

• 50 g butter
• 250 ml milk
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 3 tablespoon sugar
• 50 g corn rits
• 4 egg (s)
• Butter, for the mold
• Powdered sugar, for dusting

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Instructions

1. Preheat the oven to 220 ° C.
2. Compote:
3. Sprinkle the diced rhubarb with sugar and cinnamon and let the water steep. Add the vanilla pulp and briefly steam everything in its own juice. Let cool and fold in the strawberries.
4. Schmarren:
5. Bring milk, butter, vanilla sugar, salt + 1 tablespoon sugar to the boil, stir in semolina and briefly bring to the boil, stirring constantly. Separate 3 eggs. Stir 1 whole egg and 3 egg yolks into the mixture; Allow to cool slightly.
6. Beat the egg whites until stiff and pour in the remaining sugar. Pull under the semolina. Pour this into a buttered ovenproof dish and bake in the oven for 10 minutes. Dust with powdered sugar and cut into large pieces with a spoon.
7. Serve with the compote and decorate with sesame brittle (see recipe).