Preheat the oven to 220 degrees circulating air.
Cut a stick of rhubarb into large pieces, bring to the boil with 200 ml of water and 4 tablespoons of sugar, anise and cinnamon.
3 Slice sticks of rhubarb and spread on a baking sheet, add 50 g frozen raspberries. Pour off the cooked rhubarb through a sieve, pour the stock over the rhubarb on the baking tray and gratinate in the oven at 200 degrees with the scraped out vanilla pod.
Finely grind the almonds and pistachios, add powdered sugar, knead thoroughly with the invert sugar and then roll out thinly.
Cut out the puff pastry with a cutter ring, also cut out the marzipan, place on top, finally the rhubarb compote from the oven.
Bake in the oven at 220 degrees for 10 minutes.
Reduce the remaining rhubarb sauce and thicken with butter.
Mix the frozen raspberries, frozen rhubarb, yogurt, powdered sugar and invert sugar in a blender to form a sorbet.
Sprinkle the tartes with powdered sugar. Spoon the sauce in the middle of the plate and place the sorbet and tart next to it.
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