Vanilla Cream with Rhubarb

Wash, trim, peel if necessary, and cut the rhubarb into pieces.

Bring 150 ml water with 150 g sugar, the finely grated lemon zest and a cinnamon stick to a boil in a saucepan.

Add the rhubarb pieces to the boiling syrup and cook for 2–3 minutes until just tender.

Remove the cinnamon stick and cool the rhubarb compote in the fridge.

Split the vanilla pod lengthwise, scrape out the seeds and bring them, together with the pod, to a boil in the milk.

Separate the eggs. Beat the egg yolks with 80 g of sugar until creamy, then stir in the cornstarch.

Remove the vanilla pod from the milk. Stir the yolk mixture into the hot milk and, over low heat, let it briefly come to a gentle boil while stirring.

Pass the vanilla cream through a sieve and let it cool to lukewarm.

Beat the egg white with a pinch of salt until stiff and gently fold it into the lukewarm vanilla cream.

Divide the rhubarb compote between dessert bowls, spoon the vanilla cream on top, and optionally garnish with pieces of rhubarb.