Summary

Ingredients

• 500 g rhubarb, (peeled, weihed)
• 100 ml water
• 75 grams sugar
• 1 packet vanilla sugar
• 1 teaspoon lemon juice
• 2 tablespoon cornstarch

For the cream:

• 1 vanilla pod, which the pulp
• 500 ml milk
• 3 egg yolks
• 50 grams sugar
• 25 g cornstarch
• 200 ml cream

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Instructions

1. Wash and peel the rhubarb. To do this, cut off the two ends of each rod with a knife. Rhubarb can be peeled well by peeling off the reddish skin with a knife, starting at the thicker end. Now cut the sticks into bite-sized pieces.
2. Bring the sugar, vanilla sugar and water to the boil in a saucepan, add the rhubarb and simmer over medium heat for about 5 - 8 minutes until the rhubarb is cooked through. Add lemon juice. Mix the starch in a glass with a little water, add to the compote and stir until it becomes thick.
3. FOR THE VANILLA CREAM:
4. Slit open the vanilla pod and scrape out the pulp. Mix the pulp together with the milk, egg yolks, sugar and starch until smooth. Then bring to the boil in a saucepan, remove from the stove and stir vigorously for one minute. Let it cool down and stir it every now and then so that there is no skin.
5. Meanwhile, whip the cream until stiff. Dip into the vanilla cream.
6. Pour the vanilla cream and rhubarb compote into glasses in alternating layers.