Kaiserschmarrn with Rhubarb and Strawberries

Ingredients

• 300 g Strawberries
• 200 g rhubarb
• 1 vanilla pod
• 4 drops liquid stevia (organic, as desired)
• 2 tbsp almond slivers
• 60 g Butter
• 4 eggs
• 120 g flour
• 250 ml milk
• 2 drops liquid stevia (organic, as desired)
• 1 pinch salt
• Stevia dusting (for sprinkling)

Instructions

1. 1.

   For the compote rinse the strawberries, pat dry, halve smaller ones and cut larger ones into pieces. Peel the rhubarb and slice diagonally into small pieces. Split the vanilla pod lengthwise. Simmer the strawberries, rhubarb, and vanilla pod with 200 ml water for about 8 minutes. Remove from heat, sweeten with 4-5 drops liquid stevia to taste, optionally adjust sweetness, then let cool.

2. 2.

   Roast the almonds in a small pan without added fat until golden yellow, then remove from heat immediately.

3. 3.

   For the batter melt 2 tbsp butter in a small pot. Separate the eggs. Whisk flour into a large bowl with milk using a whisk until smooth. Add yolks, melted butter and 2-3 drops stevia, stir well. Beat egg whites with salt until stiff peaks form and fold into the batter.

4. 4.

   Melt 2 tbsp butter in a pan. Pour batter in and brown slowly on one side for about 3-4 minutes over medium heat. Flip and brown the other side lightly golden for another 2-3 minutes. Tear into pieces with two forks, sprinkle almond slivers on top and dust with stevia powder. Serve with compote.