Vanilla cream on rhubarb compote

Ingredients for 6 servings:

• 500 g rhubarb (peeled and weighed)
• 100 ml water
• 75 g sugar
• 1 packet of vanilla sugar
• 1 tsp lemon juice
• 2 tbsp cornstarch
• 1 vanilla pod(s), including the pulp
• 500 ml milk
• 3 egg yolks
• 50 g sugar
• 25 g cornstarch
• 200 ml cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

fruity, fresh, creamy, delicious

Wash and peel the rhubarb. To do this, use a knife to cut off both ends of each stalk. Rhubarb is best peeled by peeling off the reddish skin with a knife, starting at the thicker end. Now cut the stalks into bite-sized pieces. Bring the sugar, vanilla sugar, and water to a boil in a saucepan, add the rhubarb, and simmer over medium heat for 5-8 minutes until the rhubarb is tender. Add the lemon juice. Mix the cornstarch with a little water in a glass, add to the compote, and stir until thickened. FOR THE VANILLA CREAM: Split open the vanilla pod and scrape out the seeds. Mix the seeds with the milk, egg yolks, sugar, and cornstarch until smooth. Then bring to a boil in a saucepan, remove from the heat, and stir vigorously for one minute. Allow to cool, stirring occasionally to prevent a skin from forming. Meanwhile, whip the cream until stiff peaks form. Fold into the vanilla cream. Fill glasses with vanilla cream and rhubarb compote in alternating layers.